Season chicken on both sides with salt and pepper.
Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.