Pan-Seared Chicken with Honey Mustard Glaze and Mixed Greens Salad

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy pan-seared chicken breasts coated with a tangy honey mustard glaze paired with a fresh mixed greens salad for balance. This American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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 (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 4 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1/2 medium, thinly sliced cucumber
• 1 tbsp olive oil (for salad)
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts 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 chicken breasts in the skillet and sear for 5-6 minutes on the first side until golden brown, then flip and cook for another 5 minutes until internal temperature reaches 165°F.
3. Step 3: While chicken cooks, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar in a small bowl until smooth and set aside.
4. Step 4: In a large bowl, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 sliced cucumber with 1 tbsp olive oil and 1 tbsp lemon juice until evenly coated.
5. Step 5: Remove chicken from skillet and brush generously on both sides with the honey mustard glaze. Let rest for 3 minutes before slicing.
6. Step 6: Serve sliced chicken over the mixed greens salad, drizzling any remaining glaze on top for a bright, tangy finish.