Pan-Seared Chicken with Honey-Mustard Glaze and Garlic Potatoes

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Tender pan-seared chicken breasts glazed with a sweet and tangy honey-mustard sauce, served alongside golden garlic roasted potatoes. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 4 American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) chicken breasts
3 tbsp olive oil
5 cloves, minced garlic cloves
2 tbsp honey
2 tbsp Dijon mustard
1 tsp, chopped fresh thyme
1 lb, halved baby potatoes
1 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until crisp and golden.
Step 2: While potatoes roast, season 4 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden and cooked through, internal temp reaching 165°F.
Step 3: Remove chicken and reduce heat to medium. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp honey, 2 tbsp Dijon mustard, and 1 tsp chopped fresh thyme, cooking for 1-2 minutes until sauce thickens slightly.
Step 4: Return chicken to skillet and coat with the honey-mustard glaze, simmering for 2 minutes to meld flavors.
Step 5: Remove potatoes from oven, toss with 2 tbsp unsalted butter while hot to melt and coat evenly. Serve chicken breasts topped with glaze alongside garlic potatoes.