Aperol-Glazed Chicken with Herb Salad

By AislePrompt Editorial · ·

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.

Coated in a glossy Aperol-herb glaze, served atop a peppery arugula salad for a balanced dinner with bright, complex flavors. This Italian-American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, Aperol, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, 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: 15 min Serves 4 Italian-American cuisine 385 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pound chicken breasts to 1/2-inch thickness between parchment paper using a meat mallet. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 3 tbsp Aperol, 1 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp minced fresh thyme, and 2 minced garlic cloves until emulsified.
  3. Step 3: Heat a skillet over medium-high heat. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F, basting occasionally with the glaze.
  4. Step 4: Remove chicken and let rest for 5 minutes while preparing the salad.
  5. Step 5: Toss 5 oz arugula with 1 tbsp extra virgin olive oil, 1/2 thinly sliced lemon, and a pinch of salt until evenly coated.
  6. Step 6: Slice rested chicken and serve with arugula salad, drizzling any remaining pan glaze over the top.

Related recipes