In a small bowl, whisk together honey, Dijon mustard, olive oil, crushed garlic, and apple cider vinegar until smooth and slightly bubbly. This creates a fragrant marinade that balances sweetness and tang.
Pat the chicken breasts dry with paper towels, then season both sides lightly with salt and pepper.
Place the chicken in a shallow dish or zip-top bag and pour the marinade over it, turning to coat all sides evenly. Let sit at room temperature for about 15 minutes, allowing the flavors to soak in.
Heat a large skillet over medium-high heat until hot, with a splash of olive oil swirling around. You should hear a gentle sizzle when the chicken hits the pan.
Carefully place the chicken breasts in the skillet, laying them away from you to avoid splatters. Sear without moving for about 4-5 minutes, until the underside is golden brown and crispy.
Flip the chicken using tongs, then cook on the other side for another 4-5 minutes, until the surface is caramelized and the chicken is nearly cooked through. Baste with any leftover marinade if desired for extra flavor.
Check for doneness by piercing the thickest part of the chicken; the juices should run clear, and a meat thermometer should read 74°C/165°F. If needed, lower the heat slightly and cook a minute or two longer.
Transfer the chicken to a plate, tent loosely with foil, and let rest for about 5 minutes. This resting period helps the juices redistribute, keeping the meat moist and tender.
Slice the chicken if desired, then spoon over any accumulated pan juices or glaze from the skillet. Serve hot alongside your favorite sides for a simple, satisfying meal.
