When I need a simple meal that’s ready in a snap, I make this honey mustard chicken skillet. I sear juicy, tender chicken thighs in a sauce made with onions, garlic, fresh rosemary, honey, and Dijon mustard to create a richly flavored chicken dish. Everything happens in one pan, and it’s ready to serve in less than an hour.
Just smelling the aromatic rosemary and garlic in this recipe is enough to make my mouth water. This one-pan wonder honey mustard chicken skillet is ready in no time and super easy to clean up, too! The Dijon mustard, honey, fresh rosemary, sliced onions, and minced garlic make this chicken anything but bland. It’s the best balance of sweet and savory flavors.
What’s in This Honey Mustard Chicken Skillet Recipe?
- Chicken: I prefer to use juicy boneless, skinless chicken thighs for this recipe, but chicken breasts will also work.
- Onion + Garlic: Create a sweet, savory, and earthy base of flavor.
- Rosemary: Adds freshness and herbal flavor.
- Honey: Adds a pop of floral sweetness to the sauce.
- Dijon Mustard: Makes the sauce tangy and spicy.
- Chicken Stock: Adds umami flavor to the sauce.
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How to Store and Reheat
Once everything has cooled to room temp, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. It’s best reheated back in a pan over medium-low heat to preserve that crispy skin.
How to Freeze
Freeze honey mustard chicken thighs for up to 3 months. Don’t transfer the chicken to your freezer safe storage container until it’s completely cooled to room temperature! When you’re ready to serve, let it thaw in the fridge prior to reheating.
Notes and Tips
- If using bone-in thighs, they’ll need a bit longer to cook. I recommend checking the internal temp with a meat thermometer. They are done when they reach 165°F at the thickest part.
- For a little extra spice in the sauce, try adding some whole black, green, red, or pink peppercorns when you add the seared onions back to the pan.
Top Reader Review
“Made it exactly as stated and it was absolutely delicious. My family loved it! A new family favorite!” – Diane P.
Honey Mustard Chicken Skillet Recipe
Ingredients
- 5 tablespoons extra virgin olive oil divided
- 1 clove garlic sliced
- 1 onion sliced
- 3 rosemary sprigs
- 3 tablespoons honey divided
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons Dijon mustard
- 1 cup chicken stock
Instructions
- In a cast iron skillet, heat 3 tablespoons of extra virgin olive oil over medium heat.5 tablespoons extra virgin olive oil
- Add the garlic, onions, and rosemary sprigs.1 clove garlic, 3 rosemary sprigs, 1 onion
- Sauté for 7 minutes on medium heat, until golden brown.
- Add 2 tablespoons of honey, and sauté for another 2 minutes.3 tablespoons honey
- Remove the onions, garlic, and rosemary from pan and set aside.
- Heat the remaining 2 tablespoons of extra virgin olive oil in the same pan.5 tablespoons extra virgin olive oil
- Add chicken thighs and cook for 8 minutes on each side, on medium heat.2 pounds boneless, skinless chicken thighs
- Add the onions, garlic, and rosemary back to the pan.
- Add the remaining 1 tablespoon of honey, plus the Dijon mustard.3 tablespoons honey, 3 tablespoons Dijon mustard
- Add the chicken stock and mix with a wooden spoon so that all ingredients are well combined.1 cup chicken stock
- Let everything simmer on medium-low heat for 10-15 minutes, or until the sauce thickens and the chicken is thoroughly cooked.
- Garnish with rosemary and enjoy!
Notes
How to Make Honey Mustard Chicken Skillet Step by Step
Sauté the Aromatics: Place 3 tablespoons of olive oil in a skillet over medium heat. Add 1 minced garlic clove, 1 sliced onion, and 3 rosemary sprigs to the skillet and cook until golden brown.
Make it Sweet: Add 2 tablespoons of honey, stir, and continue cooking for another 2 minutes.
Cook the Chicken: Remove everything from the pan and set aside. Add 2 tablespoons of olive oil to the pan, then add all of the chicken thighs (2 pounds). Cook for about 8 minutes per side over medium heat.
Add Mustard: Add the onions, rosemary, and garlic back to the skillet with the chicken, then add 1 tablespoon of honey and 3 tablespoons of Dijon mustard to the skillet.
Add stock: Pour 1 cup of chicken stock into the skillet. Use a wooden spoon to mix everything together to combine as best you can.
Simmer: Gently simmer everything for about 10-15 minutes on medium-low heat.
Made it exactly as stated and it was absolutely delicious. My family loved it! A new family favorite!
Thanks for stopping by and sharing, Diane!
looks great but…where are the vegetables? I can’t eat chicken on its own!
This is just a main dish! Add your favorite veggies as a side!
Great recipe but a little too sweet for me. Next time I make this, I will probably cut 1tbs of honey.
Definitely modify to your liking!
Beautiful and so flavourful and easy.
So glad you enjoyed it, Coral!
Made it this evening and was amazed, it’s truly delicious and so easily made! Thank you so much for sharing!
We’re so happy to hear you love this recipe, Karin!