Pan-Seared Chicken with Citrus and Iceberg Lettuce Salad

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A fresh, vibrant chicken dish featuring juicy pan-seared chicken breasts paired with a crisp iceberg lettuce salad dressed in a tangy citrus vinaigrette. This Mediterranean-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 small head, chopped iceberg lettuce
• 1 medium, segmented orange
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1/4 tsp salt for dressing
• 1/8 tsp black pepper for dressing

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Instructions

1. 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.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
3. Step 3: While chicken cooks, rinse and chop 1 small head of iceberg lettuce into bite-sized pieces and place it in a large bowl.
4. Step 4: Segment 1 medium orange by cutting away peel and pith, then slicing between membranes to release segments; add segments to the lettuce.
5. Step 5: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 3 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
6. Step 6: Drizzle the citrus dressing over the lettuce and orange segments and toss gently to coat.
7. Step 7: Serve the pan-seared chicken breasts on top or alongside the dressed iceberg lettuce salad for a refreshing, balanced meal.