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

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 breasts coated in a sticky honey-garlic glaze, served alongside caramelized roasted Brussels sprouts for a perfect balance of sweet and savory. This chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 15 min Cook: 30 min Serves 2 International cuisine 430 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
4 cloves minced garlic
3 tbsp honey
2 tbsp soy sauce
12 oz, halved brussels sprouts
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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Instructions

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 golden and caramelized.
Step 2: While sprouts roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then sear chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and set aside.
Step 3: Reduce heat to medium and add 4 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant. Stir in 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp unsalted butter. Cook the glaze for 2 minutes until thickened and syrupy.
Step 4: Return chicken to the skillet, spooning the honey-garlic glaze over each piece, cooking for an additional 1-2 minutes to coat well. Serve chicken with roasted Brussels sprouts on the side.