Pan-Seared Chicken with Honey-Mustard Glaze and Steamed Broccoli

By AislePrompt Editorial · ·

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.

Juicy pan-seared chicken breasts coated in a tangy honey-mustard glaze, served alongside tender steamed broccoli for a balanced, kid-friendly meal. This American-inspired kid-friendly recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, honey 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

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, whisk together 3 tbsp honey and 2 tbsp Dijon mustard in a small bowl until smooth and set aside.
  4. Step 4: When chicken is nearly done, brush the honey-mustard glaze over the top of each breast. Cook for an additional 1-2 minutes, allowing the glaze to thicken and coat the chicken.
  5. Step 5: Meanwhile, bring 1 inch of water to a boil in a medium saucepan and place 3 cups fresh broccoli florets in a steamer basket over the boiling water. Cover and steam for 5-6 minutes until bright green and tender but still crisp.
  6. Step 6: Remove chicken from skillet and let rest for 3 minutes before slicing. Serve with steamed broccoli on the side.

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