Sautéed Chicken with Honey Mustard Glaze and Roasted Brussels Sprouts
Tender chicken breasts pan-seared and finished with a tangy honey mustard glaze, served alongside caramelized roasted Brussels sprouts. This american-inspired chicken ready in about 45 minutes pairs olive oil, salt, black pepper 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 (about 6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 cloves, minced garlic cloves
- 1 lb, trimmed and halved Brussels sprouts
- 1 tbsp balsamic vinegar
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until caramelized and tender, stirring halfway through.
- Step 2: While sprouts roast, season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add chicken breasts to skillet and sear without moving for 5 minutes until golden brown on one side. Flip and cook 4 minutes on the other side until cooked through and juices run clear.
- Step 4: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 2 minced garlic cloves until smooth.
- Step 5: Reduce heat to low and pour honey mustard mixture over chicken in skillet. Spoon the glaze over the chicken and cook for 1-2 minutes until the sauce thickens slightly and coats the chicken.
- Step 6: Remove chicken and Brussels sprouts from heat, drizzle roasted Brussels sprouts with 1 tbsp balsamic vinegar, toss gently, and serve alongside the honey mustard glazed chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Honey Mustard Glaze and Roasted Brussels Sprouts 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 Glaze and Roasted Brussels Sprouts?
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 Glaze and Roasted Brussels Sprouts?
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 Roasted Brussels Sprouts 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 Roasted Brussels Sprouts?
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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