Honey-Dijon Glazed Chicken Breasts with Pan Sauce

Pat chicken breasts dry with a paper towel then season both sides with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the chicken breasts. Cook for 5 to 7 minutes on each side until they are deep golden brown and no pink remains in the middle. Transfer the cooked chicken to a plate and cover with foil to keep warm.

Reduce the heat to medium, add the chopped onion to the same skillet. Cook for 3 to 5 minutes or until the onions are soft and translucent.

In a bowl, whisk together the homemade chicken stock, Dijon mustard, honey, and cornstarch until combined.

Pour this mixture into the skillet with the onions. Bring the sauce to a boil, then reduce the heat to medium and let it simmer. Stir frequently, scraping up any browned bits from the bottom of the skillet. Continue simmering until the sauce has thickened to your preference.

Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top of each. Let them simmer in the sauce for a few minutes to soak up the flavors.

Serve the chicken hot, drizzled with extra sauce. Accompany with mashed potatoes or steamed rice to soak up the delectable pan sauce.