Pan-Seared Chicken Breast with Berry Salsa

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Juicy pan-seared chicken breasts topped with a fresh, vibrant berry salsa perfect for summer celebrations. This American-inspired Fourth of July recipe, ready in about 30 minutes, pairs chicken breast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 pieces (6 oz each) chicken breast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, diced strawberries
• 1 cup blueberries
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp honey

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Instructions

1. Step 1: Pat 4 chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F, then transfer to a plate to rest.
3. Step 3: While the chicken cooks, combine 1 cup diced strawberries, 1 cup blueberries, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey in a bowl. Mix gently until well combined.
4. Step 4: Serve the rested chicken breasts topped generously with the fresh berry salsa for a colorful and flavorful dish.