Pan-Seared Chicken with Pea and Mint Sauté
A light and fresh spring dinner featuring pan-seared chicken breasts topped with a vibrant sauce of fresh peas, mint, and lemon. This mediterranean-inspired chicken (mediterranean) ready in about 20 minutes pairs olive oil, minced garlic, chopped fresh mint 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, boneless and skinless, about 6 oz each chicken breasts
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh mint
- 1 cup, fresh or frozen peas
- 1/2, juiced lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season 2 boneless, skinless chicken breasts (each about 6 oz) with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and let rest.
- Step 3: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 cup peas and cook for 2 minutes until tender.
- Step 4: Stir in 1/4 cup chopped fresh mint and 1/2 lemon juice, cooking for 1 minute until the mint wilts and the sauce thickens slightly.
- Step 5: Slice the chicken and serve over the pea and mint sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Pea and Mint Sauté take to make?
Total time is about 20 minutes (10 min prep + 10 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 Pea and Mint Sauté?
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 Pea and Mint Sauté?
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 Pea and Mint Sauté 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 Pea and Mint Sauté?
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.
What others are saying
- ★★★★★
My husband and I made this for date night and it was a hit! The mint really elevated the chicken.
- ★★★★★
This recipe is a keeper. The lemon and mint combo is fantastic and the chicken was so tender.
- ★★★★★
Quick and healthy dinner that even my picky toddler enjoyed. The peas were a nice addition.
