Pan-Seared Chicken with Honey-Garlic Glaze and Citrus Salad

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy pan-seared chicken breasts glazed with a sweet honey-garlic sauce served alongside a refreshing citrus salad with a tangy vinaigrette. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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) chicken breasts
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 large, peeled and segmented orange
• 1 medium, peeled and segmented grapefruit
• 2 cups arugula
• 1/4 cup, thinly sliced red onion
• 1 tbsp olive oil (for salad)
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat dry 2 chicken breasts (6 oz each). Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
2. Step 2: While chicken cooks, mix 3 minced garlic cloves, 3 tbsp honey, and 2 tbsp soy sauce in a small bowl. Pour this honey-garlic glaze over the chicken in the last 2 minutes of cooking, spooning sauce continuously until it thickens and coats the chicken.
3. Step 3: In a medium bowl, combine 1 large peeled and segmented orange, 1 medium peeled and segmented grapefruit, 2 cups arugula, and 1/4 cup thinly sliced red onion.
4. Step 4: Whisk together 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle this dressing over the citrus-arugula salad and toss gently.
5. Step 5: Plate the glazed chicken breasts alongside the citrus salad and spoon any remaining glaze from the pan over the chicken before serving.