Pan-Seared Chicken with Honey Mustard Glaze and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy pan-seared chicken breasts glazed with a sweet and tangy honey mustard sauce, served alongside a medley of oven-roasted carrots, zucchini, and red onions. This American-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, carrots 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
• 3 tbsp olive oil
• 2 medium, peeled and cut into 1/2-inch sticks carrots
• 1 medium, sliced into 1/4-inch thick rounds zucchini
• 1 small, cut into wedges red onion
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• 1 tsp, chopped fresh thyme leaves

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium carrots cut into 1/2-inch sticks, 1 medium zucchini sliced into 1/4-inch rounds, and 1 small red onion cut into wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts (6 oz each). Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp of 165°F). Remove chicken and set aside.
4. Step 4: Reduce heat to medium. In the same skillet, add 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tsp chopped fresh thyme leaves. Stir and cook for 2 minutes until the glaze thickens and becomes shiny.
5. Step 5: Return chicken to skillet and spoon the honey mustard glaze over both sides. Cook for 1 more minute to coat and warm through.
6. Step 6: Serve the glazed chicken alongside the roasted vegetables, spooning any extra glaze over the top.