Pan-Seared Chicken with Honey Mustard Sauce and Roasted Carrots

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 drafted and published.

Tender pan-seared chicken breasts glazed in a tangy honey mustard sauce served with sweet roasted carrots. This chicken recipe, ready in about 40 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 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: 30 min Serves 2 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 4 medium peeled carrots cut into 2-inch sticks with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme. Spread on a baking sheet and roast for 25 minutes until tender and edges begin to caramelize.
  2. Step 2: While carrots roast, season 2 chicken breasts (6 oz each) evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken breasts in the skillet and sear for 5 minutes on each side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
  4. Step 4: Reduce heat to medium and add 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Stir in 3 tbsp Dijon mustard and 2 tbsp honey, cooking for 2 minutes until sauce thickens slightly.
  5. Step 5: Return chicken breasts to the skillet, spoon honey mustard sauce over them, and cook for 1 more minute to coat and warm through.
  6. Step 6: Serve the glazed chicken alongside the roasted carrots, spooning any extra sauce from the pan over the top.

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