Pan-Seared Chicken with Pickled Shallot and Citrus Vinaigrette

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 drafted and published.

Tender chicken breasts pan-seared to golden perfection, topped with tangy pickled shallots and a bright citrus vinaigrette to balance savory flavors. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 2 Mediterranean cuisine 320 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: Season 2 chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, combine 2 thinly sliced shallots, 1/3 cup white vinegar, 1/3 cup water, and 1 tbsp sugar in a small bowl. Stir until sugar dissolves and let sit for 10 minutes to pickle.
  4. Step 4: In a separate small bowl, whisk together 2 tbsp fresh orange juice, 1 tbsp lemon juice, and 1 tsp honey until emulsified.
  5. Step 5: Remove chicken from skillet and rest for 5 minutes. Drain shallots from pickling liquid and arrange over chicken breasts.
  6. Step 6: Drizzle citrus vinaigrette over the chicken and garnish with 1 tbsp chopped fresh parsley before serving.

Related recipes