Sautéed Chicken with Honey Mustard and Roasted Spring Vegetables

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

Pan-seared and glazed with a tangy honey mustard sauce, served alongside a medley of roasted spring vegetables. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 30 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots cut into 1/2-inch sticks, 1 bunch trimmed asparagus spears, and 1 diced red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While veggies roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts (about 1 lb) with 1/2 tsp salt and 1/4 tsp black pepper. Sear chicken for 5-6 minutes per side until golden brown and cooked through, internal temperature reaching 165°F.
  3. Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, and 3 minced garlic cloves. Pour this honey mustard sauce over the cooked chicken in the skillet, reduce heat to low, and cook for 2 minutes more, spooning sauce over chicken until glossy and fragrant.
  4. Step 4: Serve the glazed chicken breasts alongside the roasted vegetables, spooning any extra sauce from the pan on top.

Frequently asked questions

How long does Sautéed Chicken with Honey Mustard and Roasted Spring Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 with Honey Mustard and Roasted Spring 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 with Honey Mustard and Roasted Spring 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 with Honey Mustard and Roasted Spring 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 with Honey Mustard and Roasted Spring Vegetables?

Mediterranean 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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