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Honey Dijon Garlic Chicken – super delicious skillet chicken with amazing honey Dijon garlic sauce. So easy as dinner is done in 15 mins!
Chicken is the most popular meat in my family; I am sure it is for most people. There is nothing not to like about chicken…it’s the most friendly ingredient that everyone just can’t get enough of.
I know I can’t do without chicken. In fact, my entire protein intake is mostly chicken and seafood and I love it.
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This recipe is inspired by Rock Recipes. I wanted to use up the Dijon mustard and also heads of garlic that were sprouting in my pantry.
Sometimes when you are hungry or just want a super quick meal, skillet cooking is the best way to have healthy homemade meals in a jiffy.
I am usually not a big fan of mustard as it might be overpowering. In this honey dijon garlic chicken recipe, I made sure that I used a moderate amount.
The key is to have the perfect balance of sweetness (from the honey) and the slight heat and nuance from the mustard. Lots of garlic is always a plus for most dishes and there is no exception in this garlicky, aromatic, moist, and absolutely delicious chicken dish.
For the chicken, you can use chicken breasts or thighs. I had a ton of Costco chicken thighs in my fridge so I opted for thighs. Similar to the creamy garlic chicken, Vietnamese caramel chicken, chili lime chicken and Chipotle lime chicken, I deboned the chicken thighs so my 4-year old could easily eat them.
Trust me, it’s the best way to eat chicken thighs, deboned and skin-on. This recipe is an absolute must-try, enjoy!
How Many Calories per Serving?
This recipe is only 428 calories per serving.
Serve Honey Dijon Garlic Chicken With:
For a wholesome dinner, make the following dishes.
Honey Dijon Garlic Chicken
Ingredients
- 1 lb (500g) chicken thighs, deboned and skin on
- 1 pinch salt
- black pepper
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 teaspoons Dijon Mustard
- 1/4 cup water
- 1 pinch salt
Instructions
- Debone the chicken thighs, but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.
- Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin, but save the juice from the chicken. Set aside.
- Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well.
- Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this chicken recipe today and it was delicious! Absolutely loved it. :-D
So good to know that Kamila. This honey dijon garlic chicken is super awesome! :)
Hi Rasa – I’ve read that cooking honey makes the honey toxic – any suggestions on making this without directly heating the honey?
I think it’s a myth. It’s not true. Heating it kills the enzyme but doesn’t make it toxic.
Rasa,
Will this work with chicken tenderloins as well? If so is there anything that I would need to do different?
Yes you can use chicken breast.
Any way to cook this in the oven instead of completely cooking in a skillet?
You can bake in the oven. :)
thanks for this! If you bake in the oven, what temperature do you set the oven and how long do you bake the chicken?
Just made this!!! soon Gooood! thank you so much for posting ! I added just a little more garlic, just ’cause we love garlic, but just as is – its amazing <3 thank you!
Yelida, thanks for trying this Honey Dijon Garlic Chicken yes I love this recipe.
hi can i bake it instead of frying?
made this tonight and it was delish! I have 4 picky eaters and they all loved it, which NEVER happens!
Hi Anne, thanks for trying this honey dijon garlic chicken, it’s delicious and yes even picky eaters love it. :)
What do you do with the chicken juice you are supposed to set aside?
Put it back to the sauce.
Hi, I don’t normally eat the chicken w skin on for health purposes. Will the chicken not be the same if I make it with out the skin?
It’s still the same taste but without the skin. :)
What did you server with it
Rice, spaghetti, or pasta.
Please clarify this ingredient:
“1/4 cup tablespoons water”
Ooops it’s a typo, it’s 1/4 cup water. Thanks for checking.
Hello – could i substitute dijon mustard with any other prepared mustard? Thanks
I think so. :)
Even My hard-to-impress- husband was seriously impressed by this recipe!
Generally speaking, if his filipina mom didn’t make it then it’s not considered food (and I am a pretty dang good cook, but it’s white ppl food lol) but he loves this!
Awesome, so happy that you love this honey dijon garlic chicken.