Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
If you’re running low on Dijon mustard, feel free to mix whole grain mustard for added texture. For a milder flavor, substitute apple cider vinegar with lemon juice. Remember, cooking is about making do with what you have, just like my mom did with her magical can of tomatoes!
Instructions
- Start by patting the chicken breasts dry with paper towels and seasoning both sides with salt, pepper, and paprika.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to low and add minced garlic, cooking until fragrant, about 30 seconds.
- Mix the Dijon mustard, honey, and apple cider vinegar in a small bowl, then pour the mixture into the skillet with the garlic, stirring to combine.
- Return the chicken to the skillet, spooning the sauce over the top. Cover and let simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with fresh parsley if desired, and serve hot.
Just like my dad’s lentils, this dish is about bringing together simple ingredients and letting them shine. Remember, don’t rush the simmering—it’s where all the magic happens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Honey Mustard Chicken Skillet, recipe, cooking, food
