Easy Honey Dijon Skillet Chicken.
Hello, my name is Jessica and I’m a mustard freak.
It’s kind of like bacon. It makes everything better.
We make a ton of chicken in this house. I’ve rambled at length about how these days, we so prefer boneless, skinless thighs over chicken breasts, how I barely ate chicken for a year while pregnant and then got back in the game and how Eddie makes chicken every Sunday like clockwork. We love to roast a whole chicken, we broil chicken for quick meals, we smoke it, grill it and I am FOREVER in search of the nonboring chicken recipes.
If you make a lot of chicken, you probably also suffer from scary chicken boredom syndrome.
In fact, I think it’s one of my goals to never have boring chicken, ever. I’m very much living on the edge. I know.
Plus! My mustard collection is still out of control, in case you were wondering.
(just teetered off the edge.)
That always means good things.
Truth: the only boring chicken that I love is semi-plain whole roast chicken – like all I need is salt, pepper, olive oil and maybe butter. But maybe not. About three ingredients and I’m good to go because it’s so tender and flavorful.
But… what if we added some dijon flavor to that?! I think my taste buds would run a marathon to get a bite.
My adoration for skillet dishes runs deep. My mom makes nearly everything in a cast iron skillet that is about 100 years old. Every chicken dish, pork chops, tacos – you name it, it’s in the skillet. And anything that is baked, actually STARTS in the skillet.
That’s my kind of cooking because you throw it in the skillet and finish it in the oven if needed and boom, you’re done. You can clean up while it’s cooking. Or eat a handful of cereal from the box like the hungry savage that you may be. Or have a glass of wine. Pick your poison.
SO.
This is one of those all-purpose chicken dishes that we use for everything. It’s fabulous right out of the skillet, drenched in the mustard sauce and served next to roasted potatoes and asparagus or quinoa and green beans. But it’s even better in things like salads, lunch time wraps, a quick flatbread pizza or even sliced on a sandwich. I like to say that it elevates everything it comes it contact with. There is tons of flavor. It’s simple! You might even have most of all of the ingredients right at your fingertips.
Elevate your life, please and thank you.
Honey Dijon Skillet Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (or both!)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1/2 cup dry sherry
- 1/2 cup low-sodium chicken stock
- 1/4 cup dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- fresh chopped herbs for topping
Instructions
- Preheat the oven to 400 degrees F. Pat the chicken completely dry with paper towels.
- In a bowl, whisk together the salt, pepper, paprika and garlic powder. Sprinkle it liberally all over both sides of the chicken pieces.
- Heat a large over-safe skillet over medium-high heat. Add the chicken and cook on both sides until deeply golden, about 5 minutes per side. Don’t be afraid to increase the heat – you want COLOR on the chicken! One finished browning both sides, add the sherry to deglaze the pan. The pan should be hot enough that the sherry begins to bubble. Cook for 1 to 2 minutes. Reduce the heat to low – most of the sherry should be cooked off at this point.
- In a bowl, stir together the stock, mustards and honey. Pour the mixture over the chicken and turn the chicken a few times to coat. Cover the skillet and place it in the oven for 15 minutes, just until the chicken cooks through.
- Remove the skillet and before serving, sprinkle the chicken with the herbs. Serve immediately! We love this over salads, in wraps and served over rice and veggies.
Did you make this recipe?
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I appreciate you so much!
Leeeettle slice of perfection.
103 Comments on “Easy Honey Dijon Skillet Chicken.”
Oh my, this chicken looks amazing!! I love mustard too :) One of my favorite mixes is mustard with mayonnaise :)
i adore that combo too! it’s one of the only ways i really like mayo.
I use the same recipe on pork loin. Now I will use chicken too. Thanks for sharing. Almost forgot it’s great on salmon too! Wish I had my old skillet from my mom. We have been living in Argentina and Noah Spain. Only brought my garlic press, kitchen scissors and ester in my suitcase!
oooh definitely going to try this on pork loin! thanks for the idea!
I will definitely elevate my life, please and thank you! I’ve never used this method, only on roasted ham. Looks delicious though!
Love this! So simple but so much flavor. I’m hitting a boredom chicken wall so this is just what I need to switch up my regular dinner ideas!
I think we’re having a case of chicken boredom syndrome! We used to have chicken thighs multiple times a week but lately not as much.. Gotta try this! But with thighs, because they are just so good!!
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I’m with ya! Mustard makes everything better! I’ve felt super uninspired with chicken recipes lately, we’ve eaten chicken tenders like 7 year olds for weeks. Maybe it’s time for a grown up chicken dish! :)
we get in those ruts too!
This looks so delicious! Question about the boneless, skinless chicken thighs. Whenever I buy them they have a ton of fat, but yours look much less fatty. Do you do a lot of trimming before cooking? Or just throw them in the skillet and have the fat burn off?
the ones i buy rarely do have any fat! i’m not sure why… i get them at my local grocery store (giant eagle) and whole foods most often. i usually don’t have to trim at all! but if there were a few pieces, i’d probably trim. you could probably ask the butcher to do it? ??
On the menu for dinner tonight. All the yes.
Thanks for sharing :)
This looks delicious, but I do not own a cast iron skillet. It’s been on my list forever, but can’t decide on which one to purchase. Do you have any recommendations on best brand/size that would be a good start?
We love our Lodge seasoned skillets and dutch ovens. They’re pretty low maintenance and only require minimal additional seasoning. I would suggest starting with a lidded skillet (the lid can also be used as a pan!) and maybe a deeper dutch oven for stews and such. I think we use the 12-inch size skillet on our gas stove and it works great. Just be sure to never use soap on them or let water sit in them overnight! :)
Thank you so much! This is a great help :)
i agree and think lodge is probably the best bet for the price. i have an emeril brand one too that i’ve had for 6-7 years and it’s pretty good. the above is just a le creuset ceramic skillet and it’s great too!
This recipe looks delicious. I am thinking of making it for company with chicken thighs. I recently bought a skillet but it does not have a lid. What can I use as a substitute?
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There is seriously nothing better than a perfectly roasted whole chicken – have it for Sunday night dinner and use the leftovers for easy lunches all week long!
I love the sound of this! You can never have too many chicken recipes.
Three cheers for non boring chicken! We make a lot of chicken around these parts too, and I’m always looking for new ways to spice it up.
well I’ve already laid salmon out tonight to thaw…but I’m thinking I could still use this recipe right??? When am I going to learn to read these BEFORE i make a dinner decision??? I’ll let you know how it tastes!!
ooooh def trying it on salmon!!
This must be absolutely delicious!!! I love adding dijon to my dinners!! =) Pinning for the future! =)
Oh my, this sounds fantastic. And your photography is envy-inducing!
thanks kelsie!!
As another reader said never too many chicken recipes and also never too many mustard recipes. I was going to make the spicy honey chicken recipe tonight, but doing this one instead. I only need to get some dry sherry. The other day I made your 30 minute greek chicken lettuce cups with avocado tzatziki and it was amazing and YES 30 minutes, maybe even less time making it perfect for weeknights.
so glad you liked those!! and yes, once you get the recipe down it definitely takes less than 30!
Look at the COLOR on this chicken! I’m salivating. Sounds like it would be AMAZING cold the next day too (like, maybe you plan to put in wraps but then…uh…accidentally pick at it in the fridge all day?!)
definitely wonderful cold.
Um I seriously just made broiled honey Dijon chicken thighs 2 nights ago!! So good. Rice and shredded baked kale!
love that combo!
Totally doing this with a whole spatchcocked chicken. YUM!
omg wish i would have thought of that!
Wow! That pieces are looking so tasty! what a tasty color! I’m unsure that I may not cook it accurately like your but definitely sure it would be one of my most greatest chicken food I eat ever.
You and I could be twins because I love all things mustard too – my late husband even took me to a mustard museum in Wisconsin I love it so much! But my daughter isn’t a fan of my condiment collection, and while most people have a beverage fridge in their basement? That’s my condiment fridge! Ha – cannot wait to make this. Um, turns out I own seven cast iron skillets :D
Hugs!
you are my mustard and cast iron queen!
My little one wouldn’t eat chicken for a while and it was the worst. Separate meals and why? Now she is back to being a chicken fiend and I love it. Mustard does make chicken better, particularly breasts.
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There was a lot of liquid left in the pan – should it have cooked down like the pictures? My chicken was swimming in broth! Good flavor but didn’t turn out as I hoped. Thanks!
hi lizabeth! was your skillet super hot?? when you pour in the sherry, it should be hot enough that it mostly cooks off. then when the other mixture is added, it should thicken with the heat and cooking in the oven.
I made this last night and it was delicious! Didn’t look anything like the picture. I think maybe I didn’t brown the chicken at a high enough heat. Also, there was alot of liquidy sauce in the pan but the sauce was delish. Made it with some whipped garlic cauliflower and asparagus my boyfriend loved it.
hi kiani! it sounds like the skillet should have been a little hotter – it would help reduce and thicken the sauce! and whipped garlic cauliflower sounds incredible. whoa.
Hi Jessica, I love your blog and I am also a mustard freak :)
Jammm this looks great!
I made this last night with quinoa and a romaine salad, then threw all 3 in a bowl for lunch today. This was very good without being too heavy, totally worth deviating from my meal plan at the last minute!
so glad you liked it!!
Could I substitute the sherry with anything? More chix stock? Thanks!
Jess, you’ve actually solved the issue of boring chicken for me in the past! For years I would just do the classic salt and pepper on my chicken breast (like my mum advised as a quick and easy method) but ever since you posted your Smoky Roasted Chicken Tacos (3 years ago TODAY in fact! What!!) I’ve used the s & p + chili power + garlic powder + paprika + cumin combo (sometimes I omit the cumin though, depending on what I’m *feelin’ like*) But this recipe looks so delicious and I’ll definitely be making it soon!! And those smoky chicken tacos are also delish! ;)
I love this chicken it looks so tasty and perfectly broiled! I need to try this recipe soon :)
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I am also a mustard addict! ESP. Dijon! Here’s my favorite take on this dish, Dijon and white wine braised chicken thighs, which I make allllll the time!
https://thepastiche.squarespace.com/blog/dijon-and-wine-braised-chicken-thighs
This recipe is going to get me out of my chicken rut! I’ve been cooking everything else but chicken because my imagination has been pretty bleak but this is the winner I feel it! Put it on the food planner for the week.
Sooooo….I LOVED this recipe and totally inhaled two chicken thighs like I had just come off a week long fast. The only thing I found is that I had a ton of liquid left over when I pulled it out of the oven. I mean, I’m not complaining because the sauce was delicious but I’m curious if anyone else has that result? I’d post a picture if I could but no such luck.
I absolutely adore the combination of honey and mustard on almost anything. I’ve made this recipe on turkey and it turned out pretty well, but I used fresh garlic cloves instead of powder and was extra generous with thyme, basil, and parsley. Came out almost too pretty to eat but very delish!
I almost couldn’t get through reading this recipe because my mouth begins watering immediately at the sound/sight of the word mustard (or vinegar). Like I’m one of Pavlov’s dogs or something.
These look amazing. Mustard freaks unite!
Made this today with chicken thighs and it was delicious! I actually had whole grain dijon mustard on hand, so I just used that instead of the two separate mustards. Will definitely go into rotation in our house.
I have soooo much mustard from Xmas gifts that I need to use (don’t ask, my mom was on a roll haha). Love this recipe. If I don’t have sherry…. Do I (a) buy it or (b) use something else – wine?
Oh my gosh this recipe was killer! Dinner came together in under 45 minutes with this. I found it to be a tad salty and I didn’t let the sherry cook down enough so we had way too much sauce. Otherwise, it was fantastic!
When is olive oil added. When cooking chicken on stove top. Didn’t see
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Would like to know if there are substitutes you could recommend for the sherry and for the Marsala wine in a Chicken Marsala recipe. No alcohol for me for 19 years and counting……Thanks in advance!
And ideas how to mass scale this recipe for about 15 adults and 12 kids of varying ages?! Grill the chicken (the morning of) then bake it all in my 2 cast irons and say a 13×9 or won’t that work bc u need to deglaze the pan, to thicken the sauce?
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I’m not one to comment but I’ve made this twice this week, and got my friend to make it too bc it’s that awesome. I love how easy it is but the taste factor is a wow! This recipe is a keeper! Thank you!
Slammin. Made it tonight, so delicious. The mustard seeds with the honey is the right amount salt and sweetness. Excellent dish. ????