Pan-Seared Chicken with Honey Balsamic Glaze and Roasted Carrots

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Pan-seared to golden perfection, finished with a tangy honey balsamic glaze and served alongside tender roasted carrots. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, salt 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 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 medium, peeled and cut into 2-inch sticks carrots
• 2 tbsp honey
• 3 tbsp balsamic vinegar
• 2 cloves minced garlic
• 1 tsp chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 4 medium peeled carrots cut into 2-inch sticks with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6 minutes on one side without moving until golden brown.
3. Step 3: Flip the chicken breasts and cook for an additional 5 minutes until internal temperature reads 165°F and juices run clear. Remove chicken and set aside to rest.
4. Step 4: Reduce heat to medium and add 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Stir in 3 tbsp balsamic vinegar and 2 tbsp honey, simmering the glaze for 2-3 minutes until it thickens and coats the back of a spoon.
5. Step 5: Return the chicken breasts to the skillet and spoon the honey balsamic glaze over them to coat.
6. Step 6: Serve the glazed chicken breasts alongside the roasted carrots, garnished with 1 tsp chopped fresh thyme for a fragrant finish.