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4) Skillet Honey Mustard Chicken

Sweet, tangy, and a little savory from the pan sauce. This is the recipe I make when I need dinner fast but still want to feel like I cooked — not just heated something up. The sauce does a lot of work for very little effort on your part, and it looks genuinely good when you plate it.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ⅓ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons yellow mustard
  • 2 cloves garlic minced
  • ¼ cup chicken broth

Method
 

  1. Pat the chicken dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Place the chicken in the pan and cook for 5–6 minutes on one side without moving it.
  4. Flip the chicken and cook another 5 minutes.
  5. In a small bowl, stir together honey, Dijon mustard, yellow mustard, garlic, and chicken broth.
  6. Pour the sauce into the skillet around the chicken.
  7. Reduce heat to low and simmer for 5–7 minutes, spooning sauce over the chicken until it reaches 165°F inside.