Pan-Seared Chicken with Honey-Mustard Glaze and Sautéed Baby Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared to golden perfection, finished with a sweet and tangy honey-mustard glaze, served atop garlicky sautéed baby spinach. This american-inspired chicken ready in about 30 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 skinless chicken breasts and season evenly 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 cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate.
  3. Step 3: In a small bowl, whisk together 3 tbsp Dijon mustard and 2 tbsp honey until smooth. Reduce heat to medium-low, pour glaze into the skillet, stirring for 1-2 minutes until slightly thickened and bubbly.
  4. Step 4: Return chicken to the skillet, coating both sides with the honey-mustard glaze. Cook for an additional 1 minute, then remove from heat.
  5. Step 5: In a separate pan, melt 1 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  6. Step 6: Add 5 oz baby spinach to the garlic butter and toss continuously for 2-3 minutes until wilted but still vibrant green.
  7. Step 7: Remove spinach from heat, drizzle with 1 tsp lemon juice, and season with a pinch of salt.
  8. Step 8: Serve the glazed chicken breasts atop the garlicky spinach and spoon any remaining glaze over the top.

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Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Sautéed Baby Spinach?

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 olive oil from drying out.

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

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 Sautéed Baby Spinach 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 Sautéed Baby Spinach?

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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