Pan-Seared Chicken with Honey-Balsamic Glaze and Roasted Brussels Sprouts

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 developed and reviewed.

Juicy pan-seared chicken breast topped with a tangy honey-balsamic glaze, served alongside caramelized roasted Brussels sprouts. This 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 International cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until caramelized and tender.
  2. Step 2: While Brussels roast, season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  4. Step 4: In the same skillet, reduce heat to medium-low and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  5. Step 5: Stir in 1/4 cup balsamic vinegar and 2 tbsp honey, simmering gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return chicken to the skillet and spoon the honey-balsamic glaze over each piece, cooking for 1 more minute to warm.
  7. Step 7: Toss roasted Brussels sprouts with 1 tbsp butter until melted and glossy. Serve chicken topped with glaze alongside Brussels sprouts.

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