Ingredients:

  • 4 boneless, skinless chicken breasts (about 600g)
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (30ml)
  • 1/4 cup Dijon mustard (60g)
  • 2 tablespoons honey (30g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • Fresh parsley, finely chopped for garnish

Instructions:

  1. Season chicken breasts generously with salt and pepper. Heat vegetable oil in a large skillet over medium heat.
  2. Add chicken breasts to the skillet and sear for about 5-7 minutes on each side until golden brown. Check internal temperature; it should reach 165°F (74°C). Remove chicken from the skillet and set aside.
  3. In a mixing bowl, combine Dijon mustard, honey, apple cider vinegar, thyme, minced garlic, and black pepper. Whisk until smooth and well-combined.
  4. Pour the glaze into the same skillet used for the chicken. Return chicken to the skillet, spooning glaze over the top. Let simmer for another 5 minutes, turning chicken occasionally until fully coated and heated through.
  5. Serve chicken garnished with fresh parsley.