Sautéed Chicken Breast with Honey-Mustard Glaze and Baby Spinach

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Pan-seared and finished with a sweet honey-mustard glaze, served atop lightly sautéed baby spinach for a balanced and flavorful meal. 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 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: 20 min Serves 2 American cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves, minced garlic cloves
3 tbsp Dijon mustard
2 tbsp honey
4 cups baby spinach
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then remove from skillet and set aside.
Step 3: Reduce heat to medium, add 2 minced garlic cloves to the same skillet and sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 3 tbsp Dijon mustard and 2 tbsp honey, cooking for 1-2 minutes until the glaze thickens slightly and coats the back of a spoon.
Step 5: Return chicken breasts to skillet, spoon glaze over them, and cook for an additional 1 minute to meld flavors.
Step 6: Remove chicken, add 4 cups baby spinach and 1 tbsp lemon juice to skillet, sauté for 2-3 minutes until spinach is wilted but bright green.
Step 7: Serve glazed chicken breasts resting on the bed of wilted spinach.