Pan-Seared Chicken with Citrus and Herb Salad
Juicy pan-seared chicken breasts served with a vibrant citrus and herb salad that brightens every bite. This mediterranean-inspired chicken (gluten free) ready in about 27 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 breast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, peeled and segmented orange
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1/4 small, thinly sliced red onion
- 2 tbsp lemon juice
- 1 tsp honey
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
- Step 3: While chicken cooks, combine 1 medium peeled and segmented orange, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 1/4 small thinly sliced red onion in a bowl.
- Step 4: In a separate small bowl, whisk 2 tbsp fresh lemon juice with 1 tsp honey until smooth, then drizzle over the citrus and herb mixture, tossing gently to coat.
- Step 5: Serve the pan-seared chicken breasts topped with the fresh citrus and herb salad for a refreshing contrast.
Frequently asked questions
How long does Pan-Seared Chicken with Citrus and Herb Salad take to make?
Total time is about 27 minutes (15 min prep + 12 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 with Citrus and Herb 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 with Citrus and Herb 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 with Citrus and Herb 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 with Citrus and Herb 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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