Pan-Seared Chicken with Honey Mustard Glaze and Sautéed Spinach

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Pan-seared to golden perfection, glazed with a sweet and tangy honey mustard sauce, served on a bed of garlicky sautéed spinach. This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides 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: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: Lower heat to medium, add 3 minced garlic cloves to the same skillet and sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp honey and 1 tbsp Dijon mustard, cooking for 1-2 minutes until the glaze thickens slightly and coats the back of a spoon.
Step 5: Return chicken to the skillet, spooning glaze over the top, cooking for 1 more minute to coat.
Step 6: In a separate pan, heat 1 tbsp olive oil over medium heat, add 5 cups fresh spinach and sauté for 2-3 minutes until wilted. Season with 1 tbsp lemon juice, 1/4 tsp salt, and a pinch of black pepper.
Step 7: Serve the glazed chicken breasts on a bed of sautéed spinach, spooning any extra glaze over the top.