– 1 1/2 lbs. boneless, skinless chicken breasts (about 3 medium chicken breasts) – 2 Tbsp. olive oil – 1/2 teaspoon garlic salt – 1/2 teaspoon onion powder – 1/2 teaspoon paprika – 1/2 teaspoon pepper Honey Mustard Sauce: – 1/4 cup honey – 3 tablespoons apple cider vinegar – 2 tablespoons whole grain Dijon mustard – 2 tablespoons Dijon mustard – 1 tablespoon soy sauce – 2 teaspoons garlic, minced (about 2-3 cloves) – 4-5 sprigs, fresh rosemary for the pan
To a cast-iron skillet, or any other oven-safe skillet, heat olive oil over high heat. Sear the chicken breasts on each side for just 1-2 minutes per side. Remove skillet from heat.
To the seared chicken in the pan, pour the mustard sauce over the top of the chicken. Add in the sprigs of rosemary.