Pan-Seared Chicken with Honey Mustard Glaze and Spring Pea Mash

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 and finished with a tangy honey mustard glaze, served atop creamy mashed spring peas for a fresh and satisfying meal. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless 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 400 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 400 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp, freshly squeezed lemon juice
1 cup frozen peas
1 tbsp unsalted butter
2 tbsp heavy cream
1 tbsp, chopped fresh mint leaves

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Instructions

Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and keep warm.
Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tbsp freshly squeezed lemon juice until smooth.
Step 4: Return skillet to medium heat and pour in the honey mustard glaze, stirring for 1 minute until slightly thickened.
Step 5: Meanwhile, boil 1 cup frozen peas in salted water for 3-4 minutes until tender. Drain and transfer to a bowl.
Step 6: Add 1 tbsp unsalted butter, 2 tbsp heavy cream, and 1 tbsp chopped fresh mint leaves to the peas. Mash with a fork or potato masher until creamy but still textured.
Step 7: Serve the glazed chicken breasts over a bed of the spring pea mash, spooning extra glaze from the skillet over the top.