Pan-Seared Chicken with Honey Glaze and Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts glazed with a honey mustard sauce, served alongside roasted seasonal vegetables for a balanced meal. This American-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, honey 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.

Prep: 15 min Cook: 30 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 3 medium peeled carrots, 1 medium zucchini sliced into 1/2-inch rounds, and 1 red bell pepper cut into 1-inch chunks with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme. Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, 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 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: In a small bowl, mix 2 tbsp honey, 1 tbsp Dijon mustard, and 2 minced garlic cloves until combined. Reduce heat to low and pour the honey mustard sauce over the chicken in the skillet. Spoon the sauce over the chicken for 1-2 minutes until it thickens slightly and coats the chicken.
  4. Step 4: Serve the honey-glazed chicken breasts alongside the roasted vegetables, spooning any extra sauce from the pan over the top.

Frequently asked questions

How long does Pan-Seared Chicken with Honey Glaze and Roasted Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Honey Glaze and Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Honey Glaze and Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Honey Glaze and Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Honey Glaze and Roasted Vegetables?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.