Honey Dijon Skillet Chicken

Name: Honey Dijon Skillet Chicken
Total time: 35 min
Yield: 4 serving
Ingredients: 1 1/2 pounds boneless; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 2 tablespoons olive oil; 1/2 cup dry sherry; 1/2 cup chicken stock; 1/4 cup Dijon mustard; 2 tablespoons whole grain mustard; 3 tablespoons honey; herbs

User Reviews

5

38 reviews

Excellent

Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
American

Honey Dijon Skillet Chicken

Iris Warren

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This Honey Dijon Skillet Chicken recipe features boneless chicken breasts or thighs seasoned with salt, pepper, garlic powder, and smoked paprika. The chicken is browned in a skillet, deglazed with sherry, and finished in the oven with a honey-Dijon mustard sauce, resulting in a tender, flavorful main dish with a balanced blend of tangy, sweet, and smoky flavors. It's conveniently cooked in one pan, making it practical for a satisfying weeknight dinner.

Description

Honey Dijon Skillet Chicken combines seasoned chicken breasts or thighs cooked until golden brown on the stovetop with a sauce made from dry sherry, chicken stock, Dijon and whole grain mustards, and honey. After searing, the chicken simmers briefly in the sauce in the oven, ensuring it cooks through while absorbing the tangy, slightly sweet glaze. The spices on the chicken contribute a smoky depth, balanced by the honey's sweetness and mustard's sharpness.

The texture is juicy from the combination of searing and gentle oven finishing, while the sauce adds moistness and a glossy coating. Fresh herbs sprinkled on top brighten the presentation and flavor just before serving. This dish works well paired with grains or vegetables to complete a meal.

The recipe's method of searing to develop color then adding liquid to deglaze the pan captures savory browned bits that enhance the sauce. The brief covered baking step gently finishes the chicken, avoiding dryness. The use of both Dijon and whole grain mustard introduces complexity to the flavor profile.

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Ingredients

Servings

1 1/2 pounds boneless, skinless chicken breasts or thighs (or both!)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons olive oil
1/2 cup dry sherry
1/2 cup chicken stock low-sodium
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
3 tablespoons honey
herbs fresh, chopped, for topping

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Instructions

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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.