Pan-Seared Chicken with Festus Honey Mustard Glaze

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.

Pan-seared and finished with a sweet and tangy honey mustard glaze inspired by Missouri's local flavors. This American-inspired chicken recipe, ready in about 22 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 320 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: 12 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and cook for 5-6 minutes without moving until the underside is golden brown.
  3. Step 3: Flip chicken and cook for another 5 minutes until cooked through and internal temperature reaches 165°F.
  4. Step 4: While chicken cooks, whisk together 3 tbsp Dijon mustard, 2 tbsp local honey, 1 tbsp apple cider vinegar, 1 minced garlic clove, and 1 tsp fresh thyme leaves in a small bowl.
  5. Step 5: Reduce heat to low, spoon the honey mustard glaze over the chicken, and cook for 1-2 minutes more, allowing the glaze to thicken slightly and coat the chicken.
  6. Step 6: Remove chicken from skillet, let rest for 3 minutes, then slice and serve drizzled with remaining glaze.

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