Pan-Seared Chicken with Honey Mustard Glaze and Roasted Baby Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts coated in a tangy honey mustard glaze paired with crispy roasted baby potatoes seasoned with rosemary. This american-inspired chicken ready in about 45 minutes pairs honey, Dijon mustard, olive oil 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: 10 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby potatoes with 1 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
  2. Step 2: Meanwhile, in a small bowl, whisk together 3 tbsp honey and 2 tbsp Dijon mustard until smooth and set aside.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper. Add chicken to the skillet and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
  4. Step 4: Reduce heat to medium, add 3 minced garlic cloves and 1 tbsp unsalted butter to the skillet. Spoon the honey mustard glaze over each chicken breast and cook for 2 more minutes, basting frequently until the glaze is sticky and fragrant.
  5. Step 5: Serve the glazed chicken breasts alongside the roasted baby potatoes, garnished with any remaining rosemary.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Glaze and Roasted Baby Potatoes?

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 honey from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Honey Mustard Glaze and Roasted Baby Potatoes?

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 Glaze and Roasted Baby Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Glaze and Roasted Baby Potatoes?

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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