Pan-seared chicken breasts coated in a sweet and tangy honey mustard sauce. This classic dish is quick, flavorful, and perfect for weeknight dinners.
Serve with roasted vegetables, rice, or pasta to soak up the sauce. This recipe works well with chicken thighs as well; adjust cooking time to 12-15 minutes per side.
For a spicier version, add 0.5 teaspoon of cayenne pepper or hot sauce to the honey mustard mixture.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 3 tbsp Dijon mustard
- 3 tbsp whole grain mustard
- 3 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup chicken broth
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 3 tbsp Dijon mustard
- 3 tbsp whole grain mustard
- 3 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup chicken broth
Instructions
Prepare the chicken
Pat the chicken breasts dry with paper towels.
Season both sides with salt, pepper, and thyme.
Equipment: paper towels
Heat the skillet
Heat olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Sear chicken first side
Place chicken breasts in the hot skillet.
Sear without moving until golden brown.
Equipment: large skillet
Sear chicken second side
Flip the chicken.
Sear until golden brown and cooked through (internal temperature of 165°F).
Equipment: large skillet, meat thermometer
Rest the chicken
Remove chicken from the skillet and set aside on a plate.
Equipment: plate
Cook the garlic
Reduce heat to medium.
Add garlic (3 cloves) to the skillet and stir until fragrant.
Equipment: large skillet
Make honey mustard mixture
In a small bowl, whisk together Dijon mustard (3 tbsp), whole grain mustard (2 tbsp), honey (2 tbsp), apple cider vinegar (1 tbsp), and chicken broth (½ cup).
Equipment: small bowl, whisk
Deglaze and make sauce
Pour the honey mustard mixture into the skillet.
Stir well, scraping up any browned bits from the bottom.
Equipment: large skillet, wooden spoon
Coat chicken with sauce
Return the chicken to the skillet.
Simmer, turning to coat both sides with the sauce.
Equipment: large skillet
Serve
Transfer chicken to serving plates.
Spoon the remaining sauce over the top.
Equipment: serving plates, spoon
Before you cook
Cook notes
- • Serve with roasted vegetables, rice, or pasta to soak up the sauce.
- • This recipe works well with chicken thighs as well; adjust cooking time to 12-15 minutes per side.
- • For a spicier version, add 0.5 teaspoon of cayenne pepper or hot sauce to the honey mustard mixture.
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