Sautéed Chicken Breast with Honey-Mustard Glaze and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared and coated in a sweet and tangy honey-mustard glaze, paired with oven-roasted seasonal vegetables. This american-inspired chicken ready in about 50 minutes pairs olive oil, minced garlic cloves, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 35 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 sliced carrots, 1 chopped zucchini, and 1 chopped red bell pepper with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Add chicken to skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
  3. Step 3: In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 3 minced garlic cloves, and 1 tsp apple cider vinegar. Reduce heat to medium-low and pour glaze over chicken in skillet. Spoon sauce over chicken for 1-2 minutes until thickened and glossy.
  4. Step 4: Plate the chicken with the roasted vegetables and drizzle any remaining glaze from the pan over everything before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken Breast with Honey-Mustard Glaze and Roasted Vegetables?

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 Vegetables 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 Vegetables?

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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