Pan-Seared Chicken with Rosemary and Honey Glaze

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.

Tender pan-seared chicken breasts finished with a fragrant rosemary and honey glaze that balances savory and sweet flavors. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on the first side without moving, until golden and edges are crispy.
  3. Step 3: Flip the chicken breasts and add 2 minced garlic cloves and 1 tbsp chopped fresh rosemary to the pan. Cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F and the garlic is fragrant but not burnt.
  4. Step 4: Reduce heat to low and drizzle 2 tbsp honey evenly over the chicken. Spoon the glaze continuously over the chicken for 1-2 minutes until the sauce thickens slightly and coats the chicken with a shiny finish.
  5. Step 5: Remove the chicken from the skillet and let rest for 3 minutes before slicing to allow juices to redistribute.

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