Pan-Seared Chicken with Reisterstown Mustard Glaze

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Tender chicken breasts pan-seared and finished with a tangy mustard glaze inspired by Baltimore’s Reisterstown Road flavors. This American-inspired Easter recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Sear for 5 minutes on the first side until golden brown and crisp.
Step 3: Flip the chicken and cook for an additional 4 minutes on the second side until cooked through and juices run clear.
Step 4: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 3 minced garlic cloves, and 1 tsp fresh thyme leaves until smooth.
Step 5: Reduce heat to low, pour the mustard glaze over the chicken in the skillet, and cook for 2 more minutes, spooning the glaze over the chicken until it thickens slightly and coats the meat beautifully.
Step 6: Remove from heat and let the chicken rest for 3 minutes before serving with pan juices spooned on top.