Why You Will Love This Recipe
Honey Dijon Chicken Breasts are the perfect weeknight dinner – they’re sweet, tangy, and ready in under 30 minutes! This dish feels fancy without requiring any complicated steps. The tender chicken cooks in a glossy sauce that’s bold enough to impress guests but simple enough for busy nights. Even better? You only need a handful of ingredients you probably already have in your pantry!
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/3 cup honey
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth (or water)
- Fresh parsley, chopped (optional, for garnish)
Ingredient Prep Guide
Chicken Breasts: Use a sharp knife to trim any visible fat or connective tissue. Pat them dry with paper towels – this helps the seasoning stick and ensures a golden sear.
Honey: If your honey is thick or crystallized, warm it slightly in the microwave (5-10 seconds) to make mixing easier.
Dijon Mustard: Avoid substituting with yellow mustard – Dijon has a smoother, less tangy flavor that balances the honey perfectly.
Garlic: Press or finely mince the garlic cloves for the best flavor distribution. Pre-minced jarred garlic works in a pinch, but fresh is ideal!
Equipment & Tools
- Large skillet (nonstick or stainless steel)
- Mixing bowl
- Whisk or fork
- Measuring spoons
- Tongs
- Instant-read thermometer (optional but helpful)
Step-by-Step Instructions
Step 1: Preheat your skillet over medium-high heat and add the olive oil. While it heats, season both sides of the chicken breasts with salt, pepper, and smoked paprika. Place them in the hot skillet and cook for 5-6 minutes per side until golden brown. Don’t move them around too much – letting them sit ensures a crispy crust!
Step 2: While the chicken cooks, whisk together the honey, Dijon mustard, minced garlic, and chicken broth in a bowl. If the sauce seems too thick, add 1-2 more tablespoons of broth or water.
Step 3: Once the chicken is cooked through (165°F internal temperature), reduce the skillet heat to low. Pour the honey-Dijon sauce over the chicken and let it simmer for 2-3 minutes, spooning the sauce over the chicken occasionally. The sauce will thicken slightly as it cooks.
Step 4: Remove the skillet from the heat and let the chicken rest for 2-3 minutes. This allows the juices to redistribute, keeping the meat moist. Garnish with parsley if desired, and serve with extra sauce drizzled on top!
Key Details
Total Time: 25 mins (Prep: 5 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowl, whisk
Serving Suggestions
Pair these Honey Dijon Chicken Breasts with buttery mashed potatoes to soak up the extra sauce, or keep things light with a crisp green salad and roasted veggies like asparagus or carrots. For a cozy dinner, serve with crusty bread to swipe up every last drop of the honey-Dijon glaze. This dish works equally well for casual family meals or dinner parties – just double the recipe if you’re feeding a crowd!
Pro Tips
Marinate for More Flavor: For deeper flavor, marinate the chicken in the honey-Dijon sauce (before cooking) for up to 2 hours in the fridge. This adds extra tang and helps tenderize the meat.
Perfect Doneness Every Time: Chicken can dry out quickly. Use an instant-read thermometer – remove the breasts from the skillet when they hit 160°F, and they’ll reach 165°F as they rest.
Sauce Too Thin? If your sauce isn’t thickening, mix 1 tsp cornstarch with 1 tbsp cold water and stir it into the simmering sauce. It’ll thicken in seconds!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water to keep the chicken moist. Avoid microwaving, as it can make the meat rubbery. Freeze cooked chicken (without garnish) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Troubleshooting
Sauce Splitting or Curdling: High heat can cause the honey and mustard to separate. Always simmer the sauce on low, and if it looks grainy, whisk in 1 tbsp of cold butter to smooth it out.
Too Sweet or Too Tangy: Taste the sauce before adding it to the skillet. If it’s too sweet, add 1⁄2 tsp lemon juice. If it’s too tart, stir in 1 tsp honey.
Frequently Asked Questions
Can I use chicken thighs instead?
Absolutely! Bone-in, skin-on thighs will add more richness and take 2-3 minutes longer to cook. Just ensure the internal temperature reaches 165°F.
Is there a substitute for Dijon mustard?
Stone-ground mustard works best. Yellow mustard will taste too sharp, but you can mix 1 tbsp yellow mustard with 1 tsp mayonnaise to mellow it.
Can I make this recipe gluten-free?
Yes! Double-check that your Dijon mustard and chicken broth are certified gluten-free. Most major brands are safe, but some broths contain wheat-based additives.
Honey Dijon Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1/3 cup honey
- 2 tbsp Dijon mustard
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth or water
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat your skillet over medium-high heat and add the olive oil. While it heats, season both sides of the chicken breasts with salt, pepper, and smoked paprika. Place them in the hot skillet and cook for 5-6 minutes per side until golden brown. Don’t move them around too much – letting them sit ensures a crispy crust!
- While the chicken cooks, whisk together the honey, Dijon mustard, minced garlic, and chicken broth in a bowl. If the sauce seems too thick, add 1-2 more tablespoons of broth or water.
- Once the chicken is cooked through (165°F internal temperature), reduce the skillet heat to low. Pour the honey-Dijon sauce over the chicken and let it simmer for 2-3 minutes, spooning the sauce over the chicken occasionally. The sauce will thicken slightly as it cooks.
- Remove the skillet from the heat and let the chicken rest for 2-3 minutes. This allows the juices to redistribute, keeping the meat moist. Garnish with parsley if desired, and serve with extra sauce drizzled on top!
