Main dishes
Pan-cooked chicken with honey mustard sauce
Chicken breasts in a creamy honey Dijon sauce with garlic and rosemary. Ready in 30 minutes, with clear steps and a safe cooking temperature.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Main ingredients
For the sauce
Method
Prepare the chicken
Pat the breasts dry without washing them. Make four pieces of about 150 g, each 1.5–2 cm thick, and season with salt and pepper. Wash hands and used utensils.
Mix the sauce
In a clean bowl mix mustard, honey, minced garlic, chopped rosemary and the 80 ml of water. Keep this sauce separate from the raw chicken.
Brown the breasts
Heat the oil in a wide pan over medium-high heat. Brown the chicken for 3–4 minutes on each side, in batches if crowded. The centre may still be raw.
Simmer in the sauce
Lower the heat, pour in the sauce and cover. Simmer gently for 5–7 minutes, turning the chicken once. Let the sauce bubble lightly without sticking or burning.
Check and adjust
The centre of the thickest piece must reach 74°C/165°F. Continue cooking if needed. Uncover and reduce a thin sauce for 1–2 minutes, or add water if too thick.
Rest and serve
Turn off the heat and rest the chicken for 3 minutes. Divide between four plates with all the sauce. Rice, bread or vegetable sides are not included in the nutrition.
The step photos are illustrative.
Notes
Texture and technique
A wide pan makes browning easier. Do not coat the chicken with honey before searing: its sugar darkens quickly. Reduce the sauce gently to keep it smooth.
Variations and allergens
Contains mustard; check the label. Thyme can replace rosemary in the same amount. Different mustard brands or extra honey change the flavour and nutrition estimate.
Storage
Refrigerate leftovers within 2 hours in shallow containers. Keep for up to 3 days and reheat to 74°C/165°F.
Nutrition facts
1/4 of the recipe
- Protein
- 34.5 g
- Carbohydrates
- 11.8 g
- Fat
- 8.2 g
Estimated per serving using the listed amounts. Brands and adjustments change the values.
Reference source: USDA FoodData Central; generic ingredient profiles
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This home-style recipe mixes the sauce in a clean bowl and adds it after the chicken has browned. That keeps the honey from burning during searing and leaves all the sauce available for serving. Evenly thick pieces cook at a similar rate, while a gentle simmer helps keep them juicy. Adjust the balance of mustard and honey after the sauce has reduced. A thermometer in the thickest part, rather than the outside colour alone, tells you when the chicken is ready.
Frequently asked questions
Does it need marinating?
No. The sauce flavours the chicken as it cooks; there is no waiting or need to reuse a raw marinade.
How do I check doneness?
Measure 74°C/165°F in the centre of the thickest breast. Cooking time depends on thickness.
Can I make it ahead?
Yes. Refrigerate promptly and reheat gently to 74°C/165°F, adding a little water if the sauce has thickened.
