Sautéed Chicken with Honey Mustard Glaze and Arugula Salad

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

Tender chicken breasts pan-seared and glazed with a tangy honey mustard sauce, served alongside a fresh arugula salad with cherry tomatoes and toasted almonds. This american-inspired chicken ready in about 25 minutes pairs (6 oz each) chicken breasts, olive oil, minced garlic cloves 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: 10 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides 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. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  2. Step 2: While the chicken cooks, in a small bowl whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 2 minced garlic cloves until smooth.
  3. Step 3: When chicken is cooked, reduce heat to medium-low and pour honey mustard glaze over chicken. Spoon glaze continuously and cook for 2 minutes until sauce thickens slightly and coats the chicken.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Meanwhile, toss 4 cups arugula, 1 cup halved cherry tomatoes, 1/4 cup toasted sliced almonds, and 1 tbsp lemon juice in a large bowl for a fresh salad.
  5. Step 5: Slice the rested chicken and serve atop the arugula salad, drizzling with any remaining glaze from the pan.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Chicken with Honey Mustard Glaze and Arugula Salad 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 with Honey Mustard Glaze and Arugula Salad?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Honey Mustard Glaze and Arugula Salad?

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 Glaze and Arugula Salad 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 Glaze and Arugula Salad?

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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