Pan-Seared Chicken with Honey Mustard and Roasted Vegetables
Juicy pan-seared chicken breasts glazed with a tangy honey mustard sauce, served alongside oven-roasted seasonal vegetables. This american-inspired chicken ready in about 45 minutes pairs olive oil, Dijon mustard, 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.
Ingredients
- 2 pieces (about 6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 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, cut into 1-inch pieces red bell pepper
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large peeled carrot cut into 1/2-inch sticks, 1 medium sliced zucchini, and 1 red bell pepper cut into 1-inch pieces with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Step 2: While vegetables roast, mix 2 tbsp Dijon mustard, 1 tbsp honey, and 2 minced garlic cloves in a small bowl until smooth.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts (about 6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 4: Reduce heat to medium-low, brush the honey mustard mixture evenly over the chicken, and cook for another 1-2 minutes until the glaze thickens and becomes sticky.
- Step 5: Serve the glazed chicken breasts alongside the roasted vegetables for a balanced, flavorful meal.
Frequently asked questions
How long does Pan-Seared Chicken with Honey Mustard 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 Mustard 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 Mustard 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 Mustard 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 Mustard 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.
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