Pan-Seared Chicken with English Pea and Mint Salad

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender pan-seared chicken breasts served alongside a refreshing English pea and mint salad with a lemon vinaigrette. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh English peas, shelled
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• 1 tsp finely grated lemon zest

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

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. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Place chicken breasts in the skillet and cook for 6 minutes on the first side without moving, then flip and cook for another 5 minutes until internal temperature reaches 165°F and the exterior is golden brown. Remove from heat and rest for 5 minutes.
3. Step 3: Meanwhile, blanch 1 cup fresh English peas in boiling salted water for 1 minute until bright green and crisp-tender, then drain and immediately plunge into ice water to stop cooking.
4. Step 4: In a bowl, whisk together 2 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1 tsp finely grated lemon zest until emulsified.
5. Step 5: Toss the cooled peas with 1/4 cup chopped fresh mint leaves and the lemon vinaigrette. Serve the pan-seared chicken breasts sliced alongside the pea and mint salad.