Pan-Seared Chicken with Roasted Garlic and Arugula Salad
Tender pan-seared chicken breasts served alongside a peppery arugula salad with roasted garlic vinaigrette. This american-inspired chicken ready in about 35 minutes pairs olive oil, whole garlic cloves, arugula for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (about 6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 6 whole garlic cloves
- 4 cups arugula
- 1 cup, halved cherry tomatoes
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 tsp honey
Instructions
- Step 1: Preheat oven to 400°F. Place 6 whole garlic cloves on a small baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until soft and fragrant.
- Step 2: While garlic roasts, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat.
- Step 3: Sear chicken breasts in the hot skillet for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Remove from heat and let rest.
- Step 4: In a small bowl, mash the roasted garlic cloves with 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk in remaining 1 tbsp olive oil until emulsified.
- Step 5: Toss 4 cups arugula and 1 cup halved cherry tomatoes with the roasted garlic vinaigrette until lightly coated.
- Step 6: Slice the rested chicken breasts and serve alongside the arugula salad.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Garlic and Arugula Salad take to make?
Total time is about 35 minutes (10 min prep + 25 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 Roasted Garlic and Arugula 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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Roasted Garlic and Arugula 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 Roasted Garlic and Arugula 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 Roasted Garlic and Arugula Salad?
American 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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