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.
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.
- 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
- 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.
Leeeettle slice of perfection.