Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt and pepper. If using breasts, lightly pound the thickest part so they cook evenly.

Mix the sauce. In a small bowl, whisk together Dijon mustard, honey, whole-grain mustard (if using), minced garlic, chicken broth, lemon juice, smoked paprika, and red pepper flakes. Taste and adjust the sweetness or tang as you like.

Heat the pan. Set a large skillet over medium-high heat. Add olive oil or butter and let it get hot and shimmering, but not smoking.

Sear the chicken. Add the chicken in a single layer. Cook 3–4 minutes per side until golden. You’re building flavor here, not cooking it all the way through. Remove to a plate.

Deglaze with sauce. Pour the honey mustard mixture into the hot pan. Use a wooden spoon to scrape up the browned bits. Let it bubble for 1–2 minutes to slightly thicken.

Finish cooking. Return the chicken and any juices to the pan. Reduce heat to medium. Simmer 5–8 minutes, turning once, until the chicken is cooked through and the sauce is glossy and slightly thick. Internal temp should reach 165°F (74°C).

Adjust and rest. If the sauce gets too thick, splash in a bit more broth. If it’s too thin, let it simmer another minute. Remove from heat and rest the chicken 3 minutes.

Garnish and serve. Spoon extra sauce over the chicken. Top with chopped parsley or thyme. Serve with rice, mashed or roasted potatoes, steamed green beans, or a crisp salad.