Prep the oven and pan: Preheat your oven to 400°F (200°C). Pat the chicken dry and season both sides with salt and pepper.

Make the sauce: In a small bowl, whisk together Dijon, whole-grain mustard (if using), honey, vinegar or lemon, smoked paprika, onion powder, and chicken broth. Taste and adjust—add a touch more honey for sweetness or more mustard for tang.

Sear the chicken: Heat a large oven-safe skillet over medium-high heat with olive oil or butter. Sear the chicken 2–3 minutes per side until lightly golden. You’re building flavor here, not cooking it through.

Add garlic and sauce: Lower the heat to medium. Add the minced garlic and cook 30 seconds until fragrant. Pour in the honey mustard sauce, turning the chicken to coat. Let it bubble for a minute.

Bake: Transfer the skillet to the oven. Bake for 10–12 minutes, or until the thickest part of the chicken reaches 165°F (74°C).

Add cheese: Remove the skillet, spoon sauce over the chicken, and top with cheese. Return to the oven 2–4 minutes, just until melted and gooey. For slight browning, switch to broil for 1 minute—watch closely.

Rest and garnish: Let the chicken rest 3–5 minutes so the juices settle. Spoon extra sauce from the pan over the top and finish with chopped parsley or chives.

Serve: Pair with roasted potatoes, steamed green beans, a crisp salad, or buttered rice. The sauce is great over everything.