Golden Pan-Seared Chicken with Honey Mustard Sauce

Cooking Time

20 minutes

Prep Time

10 minutes

Serving Size

4 servings

This golden pan-seared chicken is a simple, satisfying dish that feels restaurant-worthy — no special skills required. Wesson Canola Oil helps the chicken develop a beautifully crisp, golden crust while staying tender and juicy inside. A quick honey mustard pan sauce brings it all together with the perfect balance of sweet, tangy, and savory flavors.

Ready in just 30 minutes, it’s an easy weeknight dinner that looks impressive enough for guests. Serve it with rice, potatoes, or roasted veggies to soak up every drop of the flavorful sauce — and don’t be surprised when everyone asks for seconds.

Recipe creation by @simplylakita

CONTAINS:

Ingredients

Chicken with Honey Mustard Sauce

Chicken breasts 4 boneless, skinless.

Salt 1 tsp.

Black pepper 1/2 tsp.

Wesson Canola Oil 2 tbsp.

Chicken broth 1/4 cup.

Dijon mustard 2 tbsp.

Honey 1 1/2 tbsp.

Lemon juice or apple cider vinegar 1 tbsp.

Garlic, minced 1 tsp.

Fresh parsley to garnish.

Method

Chicken

Pat the chicken dry with paper towels. Season both sides with salt and pepper.

Heat 2 tablespoons Wesson Canola Oil in a large skillet over medium-high heat.

Add the chicken and sear for 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove to a plate and set aside.

Reduce the heat to medium. Add the chicken broth, Dijon mustard, honey, lemon juice, and garlic (if using). Stir and let simmer for 2–3 minutes until slightly thickened.

Assembly Method

Reduce the heat to medium. Add the chicken broth, Dijon mustard, honey, lemon juice, and garlic (if using). Stir and let simmer for 2–3 minutes until slightly thickened.

Return the chicken to the skillet and spoon the sauce over each piece. Let it simmer another minute, then remove from the heat.

Plate the chicken, drizzle with sauce, and garnish with parsley.

Recipe Tips

Pat the chicken dry before searing. This simple step helps the chicken brown beautifully instead of steaming. Moisture prevents that golden crust you’re going for.

For a sweeter flavor, add a touch more honey. Want more tang? A splash of lemon juice or apple cider vinegar will brighten it up.

Let the chicken sit for a few minutes before slicing, allowing it to stay juicy and absorb the sauce.

Double the sauce. It’s too good not to! Extra sauce is perfect over rice, mashed potatoes, or roasted vegetables.