Pan-Seared Chicken with Citrus-Mint Salad

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

Juicy pan-seared chicken breasts served alongside a refreshing citrus and mint salad that balances savory and bright flavors. This mediterranean-inspired chicken ready in about 27 minutes pairs (6 oz each) 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
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Citrus-Mint 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-Mint 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Citrus-Mint 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-Mint 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.

What goes well with Pan-Seared Chicken with Citrus-Mint Salad?

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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