Pan-Seared Chicken Breast with Honey-Mustard Glaze and Roasted Brussels Sprouts

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-seared chicken breasts glazed with a sweet and tangy honey-mustard sauce, served alongside caramelized roasted Brussels sprouts. This American-inspired chicken recipe, ready in about 40 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 450 calories and feeds 2, 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: 30 min Serves 2 American cuisine 450 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
12 oz, halved Brussels sprouts
1/2 tsp garlic powder

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Instructions

Step 1: Preheat oven to 425°F. Toss 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until edges are crispy and centers tender.
Step 2: Meanwhile, season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Place chicken breasts in the hot skillet and cook for 5-6 minutes without moving until golden brown. Flip and cook another 5-6 minutes until cooked through (internal temp 165°F).
Step 4: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tbsp apple cider vinegar until smooth.
Step 5: Reduce heat to low and brush the honey-mustard glaze over the chicken breasts. Cook for 1-2 minutes more, spooning glaze over chicken, until sticky and glossy.
Step 6: Serve the glazed chicken alongside the roasted Brussels sprouts for a balanced meal.