Honey Dijon Pan Sauce

A pan sauce is the fastest way to make plain chicken or pork taste finished. This one is made in the skillet you just cooked in: broth loosens the browned bits, and Dijon mustard and honey turn them into a glossy, sweet and tangy sauce.

It takes about 10 minutes and uses five pantry ingredients. Since the flavor comes from what’s already stuck to the pan, it’s close to free.

Make it while the meat rests.

Ingredients and Swaps

• Broth: Chicken broth. White wine can replace half or all of it.
• Dijon mustard: Smooth Dijon thickens the sauce. Whole-grain mustard adds texture.
• Honey: Maple syrup works too.
• Apple cider vinegar: A teaspoon sharpens the flavor. Lemon juice is a fine substitute.
• Butter: Makes the sauce glossy.

Tips for a Good Pan Sauce

• Use the same pan. Don’t wash the skillet after cooking the meat. The browned bits on the bottom are the base of the sauce.
• Pour off extra fat. Leave about a tablespoon in the pan.
• Scrape as it simmers. A wooden spoon lifts the browned bits into the liquid.
• Reduce by about half. Three to five minutes of simmering thickens the sauce enough to coat a spoon.

Pin It

Honey Dijon Pan Sauce

A sweet and tangy pan sauce made with honey, Dijon mustard, and broth for quick, flavorful meals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 7 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Course: Sauce

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tablespoon butter
• ½ cup chicken broth
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Method

 

1. After cooking chicken or pork, pour off all but about a tablespoon of fat from the skillet. Melt the butter in the skillet over medium heat.
2. Add the broth and scrape up the browned bits from the bottom of the pan.
3. Whisk in the mustard, honey and vinegar.
4. Simmer for 3–5 minutes, until the sauce is reduced by about half and coats the back of a spoon.
5. Season with salt and pepper and spoon over the meat.

Notes

• Add garlic for extra depth.
• Swap broth for white wine.
• Stir in herbs like thyme.

What to Serve It With

Spoon it over Pan-Seared Chicken Thighs, Juicy Baked Chicken Breasts or pork chops. It’s also good on roasted carrots, green beans and salmon. For a sweeter glaze, see Honey-Glazed Pork Chops.

Storage and Reheating

• Refrigerate in a sealed container for up to 4 days.
• Reheat gently on the stove, adding a splash of broth if it has thickened.

Pan Sauce Questions

Can I make it without cooking meat first?

Yes. Start with the butter in a clean pan. The sauce will be milder, so add a minced garlic clove for depth.

How do I make it creamy?

Stir in 2–3 tablespoons of heavy cream at the end and simmer for a minute.