Pan-Seared Chicken with Honey Dijon Glaze and Roasted Carrots

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 Dijon sauce, served alongside tender roasted carrots seasoned with thyme. This American chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, and salt for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 380 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 medium carrots cut into 2-inch sticks with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
Step 2: Meanwhile, season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
Step 3: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 2 minced garlic cloves, and 1 tsp chopped fresh thyme until smooth.
Step 4: Reduce heat to medium-low, pour honey Dijon glaze over the chicken in the skillet, and cook for 2 minutes, spooning the sauce over the chicken until it thickens and coats the surface.
Step 5: Plate the chicken topped with the glaze alongside the roasted carrots. Garnish with 1 tbsp chopped fresh parsley if desired.