Tender chicken cooked in a skillet so it’s crispy on the outside and juicy on the inside, this One Pan Skillet Honey Dijon Chicken is served in an amazing honey dijon mustard sauce and all made in one pan!
Happy Easter!! If you don’t celebrate Easter that’s okay too, Happy Sunday to you!! We are heading to my parents to have dinner with my family and I am sooo looking forward to my mom’s famous glazed ham. I don’t know how she does it but she seriously makes the best ham on earth. She also makes ham and veal balls every single Easter which most of my family loves but I am honestly not a real big fan of. However, they do have pineapple sauce on them. And I am a huge fan of pineapple sauce. So I just steal a big scoop of that sauce and poor it over my ham instead.
Okay now I am very very hungry and want pineapple sauce. Gahhhhhhh.
Okay let’s put pineapple ham and veal on the back burner for a minute and talk honey dijon chicken instead, because this chicken you guys. It is LIFE. My husband said, and I quote “wife, this is up there with the best of them” – which, if you don’t already know is a gigantic compliment because my husband is a huge supporter of my cooking. So if he says this is one of the best, it’s gotta be good.
The real kicker here is that honey dijon sauce. Seriously amazing. And speaking of kickers, it does have a teeny tiny bit of a kick. Just a hint of heat from a little pinch of cayenne pepper. If you absolutely hate spicy anything, well I want to cry for you because spicy food is e.ver.y.thing to me, but I’ll just tell you that you can skip the cayenne pepper and sub in an extra 1/4 teaspoon paprika. The great thing about this dish is that it is all prepared in one pan so clean up is a cinch and you can spend more time time and energy loving this one pan honey dijon chicken instead of cleaning up the kitchen. WIN!
What people are saying about this One Pan Honey Dijon Chicken
“That sauce. I’m in love! Even my niece liked it. Before she and her boyfriend got here, I told her what I was planning on cooking for the first couple of days of their stay and asked whether there was anything she didn’t like so I could change plans if need be. She told me everything was fine. When I got started on making this, she decided it was the right time to let me know she doesn’t really like mustard. Sigh. So I made the sauce in a separate pan and put some store-bought BBQ sauce on the table for her. To my surprise she actually tried the honey mustard sauce though – and to her surprise she really liked it!
To sum up, I made three of your recipes while my niece and her boyfriend were here, and they liked all of them. Tiffany – 3 -> My niece’s picky taste buds – 0″ – Jen
One Pan Skillet Honey Dijon Chicken
- 4-6 boneless skinless chicken thighs (you could also use 4 boneless skinless chicken breasts)
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon butter
Honey Dijon Sauce
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1 1/2 cups heavy cream or whole milk
- 1/4 cup honey
- 1/3 cup dijon mustard
- 1/4 teaspoon paprika (smoked paprika if you have it)
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper)
- optional: chopped parsley or cilantro for garnish
- Season chicken with salt and pepper to taste, garlic powder, and paprika.
- Melt 1 tablespoon of butter in a large pan or skillet over medium-high heat. Sear chicken breasts for 1-2 minutes on each side to brown the outside. Transfer to a plate. (Chicken won't be cooked through yet)
- To make the sauce, keep the pan over medium heat and melt the butter. Add garlic and saute for a minute or so until fragrant. Add milk. Whisk in honey and dijon mustard until incorporated. Stir in paprika, cayenne pepper, and salt and pepper to taste.
- Add chicken back to the pan and simmer for 15-20 minutes until chicken is cooked through and sauce is thickened. Garnish with fresh chopped parsley or cilantro and serve.