Pan-Seared Chicken with Honey-Mustard Glaze and Baby Spinach

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Pan-seared to golden perfection, finished with a sweet and tangy honey-mustard glaze, served atop sautéed baby spinach. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (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
• 1 tbsp apple cider vinegar
• 4 cups baby spinach
• 2 cloves, minced garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: 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 until shimmering.
2. Step 2: Place the chicken breasts in the skillet and sear for 6-7 minutes on the first side without moving, until golden brown and edges start to crisp, then flip and cook for another 5 minutes until cooked through and internal temperature reaches 165°F.
3. Step 3: While chicken cooks, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small bowl to form the glaze.
4. Step 4: Remove the chicken from the skillet and set aside. Reduce heat to medium, add 2 minced garlic cloves to the same skillet, and sauté for 30 seconds until fragrant.
5. Step 5: Add 4 cups baby spinach to the skillet and sauté for 2-3 minutes until wilted and tender, stirring frequently.
6. Step 6: Return the chicken breasts to the skillet, brush generously with the honey-mustard glaze, and cook for an additional 1-2 minutes per side until the glaze thickens and coats the chicken.
7. Step 7: Serve the glazed chicken breasts over the sautéed baby spinach immediately.