Pan-Seared Chicken with Citrus-Herb Salsa Verde

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

Juicy pan-seared chicken breasts served with a zesty and fresh citrus-herb salsa verde that brightens every bite. This mediterranean-inspired chicken (gluten free) ready in about 22 minutes blends about 6 oz each chicken breasts, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (about 6 oz each), 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 until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes on the first side without moving, until golden brown and edges begin to crisp.
  3. Step 3: Flip the chicken and cook for another 4-5 minutes until an internal temperature of 165°F is reached and juices run clear. Remove from heat and let rest for 5 minutes.
  4. Step 4: Meanwhile, make the salsa verde by combining 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped capers, 1 minced garlic clove, 2 tbsp lemon juice, 1 tbsp orange juice, 3 tbsp extra virgin olive oil, and 1/4 tsp red chili flakes in a bowl. Stir until well mixed.
  5. Step 5: Spoon the citrus-herb salsa verde generously over the rested chicken breasts and serve immediately with your choice of side.

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Frequently asked questions

How long does Pan-Seared Chicken with Citrus-Herb Salsa Verde take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Citrus-Herb Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Citrus-Herb Salsa Verde?

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-Herb Salsa Verde 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-Herb Salsa Verde 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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