Pan-Seared Chicken Breast with Roasted Red Pepper and Arugula Salad
Juicy pan-seared chicken breast paired with a fresh roasted red pepper and peppery arugula salad dressed in a tangy lemon vinaigrette. This american-inspired chicken (gluten-free) ready in about 25 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 350 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) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, sliced roasted red peppers
- 4 cups arugula
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 small, minced garlic clove
- 1/4 cup, shaved parmesan cheese
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) 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 and place chicken breasts in the pan. Sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and rest.
- Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, and 1 tbsp olive oil until emulsified to make the dressing.
- Step 3: In a large bowl, toss 4 cups fresh arugula with 1 cup sliced roasted red peppers and the lemon vinaigrette until evenly coated.
- Step 4: Serve the rested chicken breasts sliced on top of the salad and garnish with 1/4 cup shaved parmesan cheese for a peppery and refreshing finish.
Frequently asked questions
How long does Pan-Seared Chicken Breast with Roasted Red Pepper and Arugula Salad take to make?
Total time is about 25 minutes (10 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 Pan-Seared Chicken Breast with Roasted Red Pepper and Arugula Salad?
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 Pan-Seared Chicken Breast with Roasted Red Pepper and Arugula Salad?
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 Pan-Seared Chicken Breast with Roasted Red Pepper and Arugula Salad 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.
Is Pan-Seared Chicken Breast with Roasted Red Pepper and Arugula Salad gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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