Lemon-Herb Pan-Seared Chicken with Arugula

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

Glazed with a vibrant lemon-herb sauce, served over peppery arugula with a zesty vinaigrette for a refreshing meal. This mediterranean-inspired chicken ready in about 35 minutes pairs boneless, skinless chicken breasts, lemon juice, extra virgin olive oil 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: 20 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, and 1/2 tsp dried oregano.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a cutting board and rest for 5 minutes.
  3. Step 3: Whisk together 3 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon mustard in a small bowl until emulsified; season with a pinch of salt.
  4. Step 4: Slice rested chicken into 1/2-inch thick pieces, then arrange on a bed of 5 oz arugula. Top with 1/2 cup halved cherry tomatoes and 1/4 cup sliced red onion. Drizzle with vinaigrette and sprinkle with 1/4 cup crumbled feta before serving.

Frequently asked questions

How long does Lemon-Herb Pan-Seared Chicken with Arugula take to make?

Total time is about 35 minutes (20 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 Lemon-Herb Pan-Seared Chicken with Arugula?

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 lemon juice from drying out.

Can I substitute ingredients in Lemon-Herb Pan-Seared Chicken with Arugula?

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 Lemon-Herb Pan-Seared Chicken with Arugula 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 Lemon-Herb Pan-Seared Chicken with Arugula?

Mediterranean 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.

What others are saying

Related recipes