Pan-Seared Chicken with Honey Mustard Glaze and Warm Apple Slaw

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender pan-seared chicken breasts glazed with a tangy honey mustard sauce paired with a crisp, warm apple and cabbage slaw. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 medium, julienned green apple
• 2 cups shredded red cabbage
• 1 medium, shredded carrot
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

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

Instructions

1. Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove and keep warm.
2. Step 2: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar until smooth to form the glaze.
3. Step 3: Reduce heat to medium and pour the honey mustard glaze into the skillet. Let it simmer for 1-2 minutes, stirring frequently until slightly thickened and shiny.
4. Step 4: Return the chicken to the skillet and spoon the glaze over both sides, cooking for another minute to coat and heat through.
5. Step 5: Meanwhile, melt 1 tbsp unsalted butter in another skillet over medium heat. Add 2 cups shredded red cabbage, 1 medium julienned green apple, and 1 shredded medium carrot. Sauté for 4-5 minutes until the cabbage softens slightly but retains a bit of crunch.
6. Step 6: Remove the slaw from heat, stir in 1 tbsp chopped fresh parsley, and season lightly with salt and pepper if desired.
7. Step 7: Plate the glazed chicken breasts alongside a generous serving of warm apple slaw and drizzle any extra glaze from the pan over the chicken before serving.