Pan-Seared Chicken with Honey-Balsamic Glaze and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender chicken breasts pan-seared to golden perfection and finished with a sweet honey-balsamic glaze, served alongside oven-roasted seasonal vegetables. This american-inspired chicken ready in about 45 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (about 6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp honey
• 3 tbsp balsamic vinegar
• 2, minced garlic cloves
• 1 large, peeled and cut into 1/2-inch sticks carrot
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 tsp dried thyme

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 1 large peeled carrot cut into 1/2-inch sticks, 1 medium sliced zucchini into 1/2-inch rounds, and 1 medium red bell pepper cut into 1-inch pieces with 1 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts (about 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 and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and keep warm.
3. Step 3: Reduce heat to medium-low, add 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Stir in 2 tbsp honey and 3 tbsp balsamic vinegar, simmering gently for 2-3 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Return chicken to the skillet and spoon the glaze over each piece, cooking for 1 more minute to meld flavors. Serve chicken with the roasted vegetables, drizzling any extra glaze on top.