Skillet Chicken Breast with Broccoli and Mustard-Rosemary Sauce
A complete one-pan dinner featuring tender roasted chicken breast topped with a flavorful mustard-rosemary glaze, paired with caramelized broccoli and red onion. The dish finishes with a tangy balsamic pan sauce that brings everything together. Perfect for busy weeknights when you want something healthy and satisfying without multiple pots and pans. The combination of whole-grain and Dijon mustards with fresh herbs creates a sophisticated flavor profile that transforms simple ingredients into restaurant-quality results.
Ingredients
- 2 ½ cups broccoli florets, 1 1/4-inch pieces and sliced peeled stem from 1 large head
- 1 small red onion, diced to 1 cup
- 1 tablespoon olive oil
- ¼ teaspoon ground pepper, divided
- ⅛ teaspoon salt
- 2 teaspoons whole-grain mustard
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh rosemary or thyme, chopped
- 1 teaspoon pure maple syrup or honey(optional)
- 8 ounces boneless skinless chicken breast
- 2 teaspoons canola oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 teaspoon unsalted butter
Instructions
- 1
Preheat oven to 350 degrees F and combine broccoli, onion, olive oil, pepper, and salt in a medium bowl, toss to coat
- 2
Mix together whole-grain mustard, Dijon mustard, rosemary, and maple syrup in a small bowl
- 3
Pat chicken dry and season with remaining pepper
- 4
Heat canola oil in cast-iron or ovenproof skillet over medium-high heat
- 5
Add chicken and cook until underside is nicely browned, 3 to 5 minutes
- 6
Remove pan from heat, turn chicken over and brush with mustard mixture
- 7
Scatter broccoli mixture around chicken and transfer pan to oven
- 8
Roast until thermometer reads 165 degrees F in thickest part of chicken and broccoli is tender and browned, about 15 minutes, stirring vegetables once
- 9
Transfer chicken to cutting board to rest and broccoli mixture to small bowl
- 10
Place skillet over medium-high heat, add vinegar and water
- 11
Bring to simmer, stirring and scraping up browned bits, simmer for 30 seconds
- 12
Remove from heat, add butter and whisk until melted
- 13
Slice chicken 1/2 inch thick and divide between plates with vegetables, drizzle with pan sauce
Tips
Use a meat thermometer to ensure chicken reaches exactly 165 degrees F for food safety without overcooking.
Let the chicken rest after cooking to redistribute juices and prevent them from running out when sliced.
Stir the vegetables once during roasting to ensure even browning and prevent burning on one side.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Prep vegetables and mustard mixture up to 1 day ahead, store separately.
Serve immediately while chicken is warm and sauce is fluid.
Common Mistakes
Pat chicken completely dry to avoid steaming and achieve proper browning.
Use ovenproof skillet to avoid transferring between pans and losing fond.
Don't skip resting the chicken to prevent juices from running out when sliced.
Substitutions
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat dry first. Reduce cooking time by 5 minutes since frozen broccoli is partially cooked.
What if I don't have an ovenproof skillet?
Sear chicken in regular skillet, then transfer to baking dish with vegetables. You'll lose some fond for the sauce.
How long will the leftovers keep?
Store in refrigerator up to 3 days. Reheat gently in microwave or low oven to prevent drying out the chicken.