Skillet chicken with a honey Dijon garlic sauce that’s out of this world. Dinner is ready in about 15 minutes!
My family eats a lot of chicken, as I’m sure most people do. You can’t go wrong with chicken. It’s the friendliest ingredient in the kitchen, and it’s always in high demand.
In my opinion, chicken is a necessary part of my diet. In fact, I get almost all of my protein from chicken and fish, which I adore.
Inspired by Rock Recipes, this dish is delicious. The blooming heads of garlic in my pantry prompted me to use up the Dijon mustard I had on hand.
The greatest way to get healthy, homemade meals on the table in a hurry is to use the skillet method.
Mustard is one of those condiments that I tend to avoid because of how strong of a flavor it can be. There is no need to overdo it with the honey dijon garlic chicken recipe.
With the right amount of sweetness (from the honey) and a hint of heat and subtlety (from the mustard), you’ll have the perfect flavor combination. Most meals benefit greatly from the presence of garlic, and this garlicky, aromatic, moist, and utterly delectable chicken dish is no exception.
Breasts or thighs are both acceptable choices for the bird. For this recipe, I went for thighs because I had a ton of them in my fridge from Costco. Like the Vietnamese caramel chicken, chile lime chicken, and Chipotle lime chicken, I deboned the chicken thighs so that my 4-year-old could eat them more easily.
Deboned, skin-on chicken thighs are best prepared this way, in my opinion. This dish is a definite must-try; have fun cooking it!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 428 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- PARMESAN ROASTED POTATOES
- HONEY ROASTED BUTTERNUT SQUASH
- ASPARAGUS WITH LEMON PARMESAN BREADCRUMBS
- SPAGHETTI AGLIO E OLIO
- 1 pinch salt
- 1 pinch salt
- black pepper
- 1 lb. (0.4 kg) chicken thighs, deboned and skin on
- 1/4 cup water
- 3 teaspoons Dijon Mustard
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons honey
- Keep the skin on the chicken thighs after deboning them. Season the chicken with salt and pepper on both sides.
- On medium-high heat, add 1 teaspoon of olive oil to a skillet. Cook the chicken in a skillet until done on both sides. Keep the juice from the chicken, but discard the fatty oil from the skin. Set aside for now.
- Stir-fry the garlic in the remaining 1 teaspoon of olive oil in a sauce pan until it’s browned and fragrant. Honey, Dijon Mustard, water, and salt are all good additions at this point. Make sure everything is fully combined by giving it a good stir. Add the sauce to the skillet, turn on the heat, and toss to cover the chicken in the Honey Dijon sauce thoroughly. Serve hot, straight from the stovetop.