Pan-Seared Chicken with Citrus Herb Vinaigrette
Tender chicken breasts pan-seared and finished with a bright citrus herb vinaigrette that balances zest and freshness. This mediterranean-inspired chicken ready in about 22 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 320 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
- 2 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 2 tbsp chopped fresh parsley
- 1 clove minced garlic
- 1 tsp Dijon mustard
- 1 tsp honey
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.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 3: While chicken cooks, whisk together 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 2 tbsp chopped fresh parsley, 1 clove minced garlic, 1 tsp Dijon mustard, and 1 tsp honey in a small bowl until emulsified.
- Step 4: Remove chicken from skillet and let rest for 3 minutes. Drizzle the citrus herb vinaigrette over the chicken before serving for a bright, tangy finish.
Frequently asked questions
How long does Pan-Seared Chicken with Citrus Herb Vinaigrette take to make?
Total time is about 22 minutes (10 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 Herb Vinaigrette?
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 Herb Vinaigrette?
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 Vinaigrette 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.
What goes well with Pan-Seared Chicken with Citrus Herb Vinaigrette?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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