Pan-Roasted Chicken with Prairie Sage and Honey Mustard

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-roasted chicken breasts glazed with a honey mustard sauce infused with prairie sage, capturing the essence of the American Midwest region. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skin-on chicken breasts, fresh sage leaves, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each boneless skin-on chicken breasts
2 tbsp, chopped fresh sage leaves
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp olive oil
3, minced garlic cloves
to taste salt
to taste black pepper
2 tbsp unsalted butter

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Instructions

Step 1: Pat dry 4 boneless skin-on chicken breasts and season both sides with salt and black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts skin-side down and cook for 6-7 minutes until skin is golden and crisp.
Step 3: Flip chicken, add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté garlic in butter for 1 minute until fragrant.
Step 4: Add 2 tbsp chopped fresh sage leaves to the skillet and let them crisp slightly for 30 seconds.
Step 5: In a small bowl, mix 3 tbsp honey and 2 tbsp Dijon mustard. Brush this honey mustard glaze over the chicken breasts.
Step 6: Reduce heat to medium-low, cover skillet, and cook chicken for another 6-8 minutes until cooked through and internal temperature reaches 165°F.
Step 7: Remove chicken to a plate and spoon remaining glaze and butter-sage garlic mixture over the top before serving.