One Pan Skillet Honey Dijon Chicken

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! 

One Pan Skillet Honey Dijon Chicken | Creme de la Crumb

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.

One Pan Skillet Honey Dijon Chicken | Creme de la Crumb

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.

One Pan Skillet Honey Dijon Chicken | Creme de la Crumb

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!

One Pan Skillet Honey Dijon Chicken | Creme de la Crumb

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 | Creme de la Crumb
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3 from 1 vote

One Pan Skillet Honey Dijon Chicken

Tender chicken cooked in a skillet so it's crispy on the outside and juicy on the inside, served in an amazing honey dijon mustard sauce - all made in one pan!
Course Main Course
Cuisine American
Keyword dijon, honey mustard, one pan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 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

Instructions

  • 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.

 

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Comments

I’m not sure what line 3 of the instructions mean. Looks like the program deleted something? This looks and sounds wonderful.

Hey girl Happy Easter to you and your family! Yes we do celebrate Easter. It’s just not about the Easter bunny and hunting Easter eggs. Jesus rose again and he is in Heaven! Love ya girl …. This looks amazing! Yummy!

Totally want to sit down with this and a nice white wine. Looks fantastic!

Please finish the sentence in step #3 in the directions for this recipe. It says, “keep the”.? I assume that you might mean to keep the juices that have accumulated from cooking the outside of the chicken for 1-2 minutes per side in the skillet, and are not saying to reserve them and put them aside?
Keep up the great recipes, & nice back-stories that accompany your delicious dishes! Thanks so much!

This recipe looks delicious and I will try it for sure! Your recipe states to use boneless, skinless thighs but from your pictures, it looks like they are bone in with skin on? Does it cook different with bone in? Thanks!

    Hi Shana, I used boneless skinless! 🙂 If you use bone in thighs it should cook the same, I just always prefer boneless 🙂

Sounds good, Tiff. But in step 3 you say keep the. What comes after the?? I want to try this, especially if hubby endorses it.

    Oops, thanks Grandma!! I’m updating it right now 🙂

Making this tonight with some thighs and a couple of breasts…shaking it up!

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

I enjoyed this dish very much so even though i had a little acciden with it, ehen preparing the chicken accidentally dprinkled hot chilli powder into the chicken instead of pAprika which gave it a bit of a punch And had to add a little more honey to it, it was very nice

    Hi Jen! That’s funny about the chili powder! I am glad to hear that it turned out well like that!! I should try this dish with adding little heat to it- sounds intriguing! Thanks, Jen!

3 stars
Good recipe but Very sweet. I recommend adding honey last and SWEETENING the sauce to taste. I love honey mustard everything but found the sweetness overpowering. I do like the chili pepper addition

    Hi Alex- thanks for your feedback!! 🙂

This is very good. my husband licked the pan!

    Husband approved! Alright!!! 😉

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