Hello, I’m Jessica and I adore mustard.
Mustard is one of those ingredients that lifts a dish — much like bacon, it seems to make everything better.
We cook a lot of chicken at home. These days we reach for boneless, skinless thighs more often than breasts. There was a stretch when I barely ate chicken while pregnant, but now we’re fully back in the chicken game — Eddie even cooks it every Sunday like clockwork. We roast whole birds, broil quick pieces, smoke, grill and constantly hunt down non-boring chicken recipes.
If you cook chicken frequently, you know the danger of falling into dull routines.
My mission is simple: never let chicken be boring. Also, my mustard collection remains out of hand — and that rarely leads to anything but good results.
I do appreciate plain roast chicken — a little salt, pepper, olive oil and maybe butter is sometimes all you need. It’s simple and delicious. But add some Dijon flavor and I’ll sprint to the kitchen for a bite.
I love skillet cooking. My mom cooks almost everything in a century-old cast iron skillet — chicken, pork chops, tacos — and most baked dishes start in the skillet before finishing in the oven. It’s efficient: sear, finish in the oven if needed, and you’re done. You can tidy up while the food cooks or pour a glass of wine. Whatever your style, skillet dinners are forgiving and fast.
This Honey Dijon Skillet Chicken is exactly that kind of versatile dish. It’s fantastic straight from the skillet, glazed in a tangy-mustardy sauce and paired with roasted potatoes and asparagus, or served with quinoa and green beans. It also shines shredded over salads, wrapped for lunch, layered on flatbread pizza or sliced into a sandwich. The flavors are bright and bold, yet the recipe is simple — you may already have most of the ingredients on hand.
Elevate your dinner with a little mustard, please and thank you.
Honey Dijon Skillet Chicken
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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
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Preheat the oven to 400°F. Pat the chicken thoroughly dry with paper towels.
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In a small bowl, combine salt, pepper, smoked paprika and garlic powder. Sprinkle the seasoning evenly over both sides of the chicken.
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Heat a large oven-safe skillet over medium-high heat and add olive oil. Sear the chicken until deeply golden, about 4–6 minutes per side. Don’t be afraid to increase the heat to get good color. Once both sides are browned, add the sherry to deglaze the pan. The sherry should bubble; cook 1–2 minutes until most of the alcohol has cooked off, then reduce heat to low.
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Whisk together the chicken stock, Dijon mustard, whole grain mustard and honey. Pour the mixture over the chicken and turn the pieces to coat. Cover the skillet and transfer to the oven for about 15 minutes, until the chicken is cooked through.
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Remove from the oven, sprinkle with fresh chopped herbs and serve immediately. This chicken is excellent over salads, in wraps, on rice or with roasted vegetables.
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A little slice of perfection.