Pan-Seared Chicken with Citrus-Mint Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served alongside a refreshing citrus and mint salad that balances savory and bright flavors. This Mediterranean-inspired chicken recipe, ready in about 27 minutes, pairs chicken breasts, olive oil, salt 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.

Prep: 15 min Cook: 12 min Serves 2 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 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 until shimmering. Add chicken breasts and sear for 6 minutes on the first side without moving, until golden brown and edges are crispy.
  2. Step 2: Flip the chicken and continue cooking for 5-6 minutes more, until an internal temperature of 165°F is reached and juices run clear. Remove chicken and rest for 5 minutes.
  3. Step 3: While chicken rests, combine 1 large peeled and segmented orange, 1 medium peeled and segmented grapefruit, 1/4 cup chopped fresh mint leaves, and 1/4 small thinly sliced red onion in a bowl. Drizzle with 1 tbsp extra virgin olive oil, 1 tsp white wine vinegar, and 1 tsp honey. Toss gently until the salad is evenly coated and fragrant.
  4. Step 4: Slice the rested chicken breasts and serve alongside the citrus-mint salad for a bright, fresh contrast.

Related recipes