Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale

By AislePrompt Editorial · ·

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-seared chicken breasts finished with a sweet and tangy honey-balsamic glaze, served alongside garlicky wilted kale. This American-inspired chicken recipe (gluten free, high protein), ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, stirring for 30 seconds until fragrant.
  4. Step 4: Stir in 3 tbsp balsamic vinegar and 2 tbsp honey, cooking for 2-3 minutes until the glaze thickens and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet, spooning the glaze over the breasts to coat.
  6. Step 6: In a separate pan, sauté 4 cups chopped fresh kale with 1/4 tsp red pepper flakes and a pinch of salt over medium heat for 4-5 minutes until wilted but still vibrant.
  7. Step 7: Serve chicken breasts drizzled with the honey-balsamic glaze alongside the garlicky wilted kale.

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