Sautéed Chicken Breast with Honey-Mustard Glaze and Wilted Spinach

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

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Pan-seared and finished with a sweet and tangy honey-mustard glaze, served atop lightly wilted garlic spinach. This American-inspired chicken recipe, ready in about 25 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 350 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 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken breasts to the skillet and cook for 5-6 minutes on one side until golden and edges start to crisp, then flip and cook an additional 5 minutes until internal temperature reaches 165°F.
  3. Step 3: Meanwhile, in a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice until smooth.
  4. Step 4: When chicken is cooked, reduce heat to medium, pour honey-mustard glaze over chicken, and cook for 1-2 minutes more, spooning glaze over the chicken until it thickens slightly and coats the meat.
  5. Step 5: Remove chicken from skillet and keep warm. Add 1 tbsp unsalted butter and 3 minced garlic cloves to the skillet; sauté garlic for 30 seconds until fragrant.
  6. Step 6: Add 5 oz fresh baby spinach to the skillet, sautéing and stirring for 2-3 minutes until wilted but still vibrant green. Season spinach lightly with salt and pepper.
  7. Step 7: Plate the spinach and top with glazed chicken breasts. Spoon any remaining glaze from the pan over the top before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Wilted Spinach?

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 Wilted Spinach?

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 Wilted Spinach 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 Wilted Spinach?

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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