Sautéed Chicken with Honey-Mustard Glaze and Garlic Green Beans

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Pan-seared and finished with a sweet honey-mustard glaze, served alongside crisp garlic sautéed green beans. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, salt 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.

Ingredients

• 2 pieces (6 oz each) chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves, minced garlic cloves
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 12 oz, trimmed fresh green beans
• 1 tbsp unsalted butter
• 1 tsp lemon juice

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Instructions

1. Step 1: Pat 2 chicken breasts dry 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, then add chicken and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and keep warm.
2. Step 2: In the same skillet, lower heat to medium and add 4 minced garlic cloves and 1 tbsp olive oil, sauté for 30 seconds until fragrant. Stir in 2 tbsp honey and 1 tbsp Dijon mustard, cooking for 2 minutes until the glaze thickens slightly.
3. Step 3: Return chicken to skillet, spoon the honey-mustard glaze over each piece, and cook for another 1-2 minutes to coat.
4. Step 4: Meanwhile, bring a pot of salted water to a boil and blanch 12 oz trimmed green beans for 3 minutes until bright green and tender-crisp; drain and immediately plunge into ice water to stop cooking.
5. Step 5: In a separate skillet, melt 1 tbsp unsalted butter over medium heat. Add the blanched green beans and 2 minced garlic cloves, sauté for 3-4 minutes until beans are heated through and garlic is aromatic. Finish with 1 tsp lemon juice and a pinch of salt.