Sautéed Chicken Breast with Honey Mustard Glaze and Roasted Baby Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared and finished with a sweet and tangy honey mustard glaze, paired with caramelized roasted baby carrots. This american-inspired chicken ready in about 35 minutes pairs baby carrots, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 25 min Serves 2 American cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 baby carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 20 minutes until tender and edges caramelize.
  2. Step 2: While carrots roast, mince 2 garlic cloves. In a small bowl, whisk 2 tbsp Dijon mustard with 1 tbsp honey and set aside.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F).
  4. Step 4: In the last 2 minutes of cooking, add minced garlic and 1 tsp fresh thyme leaves to the skillet, stirring around chicken until fragrant, about 1 minute.
  5. Step 5: Remove skillet from heat and spoon the honey mustard glaze evenly over the chicken breasts, letting residual heat warm the sauce.
  6. Step 6: Serve the glazed chicken alongside the roasted baby carrots for a balanced and flavorful meal.

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Frequently asked questions

How long does Sautéed Chicken Breast with Honey Mustard Glaze and Roasted Baby Carrots take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Breast with Honey Mustard Glaze and Roasted Baby Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby carrots from drying out.

Can I substitute ingredients in Sautéed Chicken Breast with Honey Mustard Glaze and Roasted Baby Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken Breast with Honey Mustard Glaze and Roasted Baby Carrots for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken Breast with Honey Mustard Glaze and Roasted Baby Carrots?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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