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

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Seared to golden perfection, finished with a sweet and tangy honey-mustard glaze, served atop garlicky sautéed baby spinach. This American-inspired chicken recipe, ready in about 30 minutes, pairs skinless chicken breasts, olive oil, salt 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (about 6 oz each) skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 tbsp Dijon mustard
2 tbsp honey
5 oz baby spinach
3 cloves, minced garlic cloves
1 tbsp unsalted butter
1 tsp lemon juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
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.
Step 6: Add 5 oz baby spinach to the garlic butter and toss continuously for 2-3 minutes until wilted but still vibrant green.
Step 7: Remove spinach from heat, drizzle with 1 tsp lemon juice, and season with a pinch of salt.
Step 8: Serve the glazed chicken breasts atop the garlicky spinach and spoon any remaining glaze over the top.