Pan-Seared Chicken with Tangy Citrus-Dijon 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.

Juicy pan-seared chicken breasts glazed with a vibrant citrus and Dijon mustard sauce that balances sweetness and tang. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 20 min Serves 4 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (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 per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant without browning.
  4. Step 4: Stir in 1/3 cup fresh orange juice, 2 tbsp Dijon mustard, and 1 tbsp honey, scraping up any browned bits. Let the sauce simmer for 3-4 minutes until slightly thickened and glossy.
  5. Step 5: Return the chicken to the skillet, spoon the glaze over each piece, and cook for an additional minute to coat and warm through. Sprinkle 1 tsp fresh thyme leaves over the top before serving.

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