Pan-Seared Chicken with Honey-Mustard Glaze and Roasted Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection and glazed with a tangy honey-mustard sauce, served alongside oven-roasted vegetables for a balanced meal. This american-inspired chicken ready in about 45 minutes pairs (6 oz each) chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 15 min Cook: 30 min Serves 2 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 sliced carrots, 1 chopped zucchini, and 1 chopped red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
  3. Step 3: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, and 2 minced garlic cloves. Lower heat to medium, pour glaze over the chicken in the skillet, and cook for 1-2 minutes, spooning sauce over the breasts until thickened and sticky.
  4. Step 4: Serve the honey-mustard glazed chicken with the roasted vegetables immediately, garnished with any remaining thyme leaves.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Honey-Mustard Glaze and Roasted Seasonal 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 Glaze and Roasted Seasonal 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Honey-Mustard Glaze and Roasted Seasonal 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 Glaze and Roasted Seasonal 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 Glaze and Roasted Seasonal 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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