Sautéed Chicken with Honey-Mustard Glaze and Baby Greens

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 glazed with a sweet and tangy honey-mustard sauce, served atop fresh baby greens for a light, flavorful meal. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves minced 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 International cuisine 350 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
2 garlic cloves minced
3 tbsp Dijon mustard
2 tbsp honey
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepper
2 cups baby spinach
1 cup arugula

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from skillet and set aside on a plate. Lower heat to medium and add 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar into the skillet. Cook for 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Step 5: Return the chicken breasts to the skillet, spoon the honey-mustard glaze over them, and cook for another 1 minute to coat and warm through.
Step 6: On two plates, divide 2 cups baby spinach and 1 cup arugula evenly, then place the glazed chicken breasts on top. Drizzle any extra sauce from the pan over the greens and serve immediately.