Pan-Seared Chicken with Mesquite Honey Glaze and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Juicy pan-seared chicken breasts brushed with a sweet mesquite honey glaze, served alongside oven-roasted seasonal vegetables for a balanced and flavorful meal. This american-inspired chicken ready in about 45 minutes pairs mesquite honey, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp mesquite honey
• 4 tbsp olive oil
• 3, minced garlic cloves
• 2 sprigs, chopped rosemary sprigs
• 3 medium, peeled and cut into 1-inch chunks carrots
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 chopped carrots, 1 diced red bell pepper, and 1 sliced zucchini with 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes, stirring halfway through until tender and caramelized.
2. Step 2: Meanwhile, pat dry 4 boneless skinless chicken breasts and season both sides with 3/4 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Reduce heat to medium, add 3 minced garlic cloves and 2 chopped rosemary sprigs, sauté for 1 minute until fragrant.
4. Step 4: Drizzle 3 tbsp mesquite honey and 1 tbsp fresh lemon juice over the chicken in the skillet. Spoon the glaze over the chicken and cook for an additional 2 minutes, allowing the honey to thicken and coat the chicken.
5. Step 5: Remove chicken and vegetables from heat, garnish with 2 tbsp chopped fresh parsley, and serve immediately alongside the roasted vegetables.