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Honey Dijon chicken

Honey Dijon Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, European
Servings 4

Equipment

  • Large, heavy skillet (cast iron or oven-safe nonstick)
  • Mixing bowl or small whisking bowl
  • Measuring cups & spoons
  • Sharp knife & cutting board
  • Tongs or spatula
  • Optional: meat thermometer (digital for accuracy)

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each), patted dry
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 medium shallot finely diced (or ½ small yellow onion)
  • 3 cloves garlic minced (~1 tbsp)
  • cup Dijon mustard
  • ¼ cup honey
  • 2 tbsp whole-grain mustard
  • 2 tbsp low-sodium chicken broth or water
  • 1 tsp apple cider vinegar optional, for bright acidity
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • 1 tbsp unsalted butter optional, for richness
  • Chopped fresh parsley for garnish

Extra optional add-ins (choose any)

  • Red pepper flakes for a spicy honey chicken twist
  • Hot honey drizzle to make it a hot honey chicken recipe

Instructions
 

Prep the chicken

  1. Season chicken breasts evenly on all sides with salt, pepper, paprika, and garlic powder. This lays a flavorful foundation for the caramelizing skillet crust.

Brown the chicken

  1. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add chicken breasts and sear for about 4–5 minutes per side—don’t move them too much so they develop a golden crust. Once browned and cooked through (~160 °F internal), remove to a plate and tent with foil.

Build the sauce

  1. Lower heat to medium. If skillet is dry, add a splash more oil. Sauté shallots until soft and translucent, about 2 minutes. Add garlic and cook another 30 seconds until fragrant.

Combine honey mustard glaze

  1. Stir in Dijon, whole-grain mustard, honey, broth, and apple cider vinegar. Scrape any flavorful browned bits from the bottom. Bring to a gentle simmer.

Simmer & reduce

  1. Let sauce bubble and reduce slightly for 2–3 minutes. Stir in thyme and swirl in butter, whisking until it melts and yields a glossy, velvety consistency.

Return chicken to skillet

  1. Nestle breasts back into the glaze. Spoon sauce over them, then cook 1–2 minutes more to meld flavors and ensure chicken is fully cooked (165 °F internal).

Garnish & serve

  1. Sprinkle with chopped parsley. Serve chicken spooned with sticky honey Dijon sauce.