Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale
Juicy pan-seared chicken breasts finished with a sweet and tangy honey-balsamic glaze, served alongside garlicky wilted kale. This american-inspired chicken (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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 4 cups, stems removed and chopped fresh kale
- 1/4 tsp red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
- 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.
- Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, stirring for 30 seconds until fragrant.
- 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.
- Step 5: Return chicken to the skillet, spooning the glaze over the breasts to coat.
- 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.
- Step 7: Serve chicken breasts drizzled with the honey-balsamic glaze alongside the garlicky wilted kale.
Frequently asked questions
How long does Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken Breast with Honey-Balsamic Glaze and Wilted Kale gluten free?
Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
