Pan-Seared Chicken with Roasted Garlic and Mixed Greens Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick pan-seared chicken breast served alongside a fresh mixed greens salad tossed with roasted garlic vinaigrette, perfect for a balanced dinner. This american-inspired chicken (gluten free) ready in about 35 minutes pairs (6 oz each) skinless chicken breasts, olive oil, whole 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.

Prep: 10 min Cook: 25 min Serves 2 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 whole garlic cloves on a small baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until soft and fragrant. Remove and let cool.
  2. Step 2: While garlic roasts, pat dry 2 skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken breasts and cook 6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and rest.
  4. Step 4: Squeeze the roasted garlic cloves into a bowl with 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper; whisk to combine into a vinaigrette.
  5. Step 5: In a large bowl, toss 4 cups mixed salad greens and 1 cup halved cherry tomatoes with the roasted garlic vinaigrette until evenly coated.
  6. Step 6: Slice the rested chicken breasts and serve atop the dressed salad for a fresh, flavorful meal.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Garlic and Mixed Greens 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 Mixed Greens 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 Mixed Greens 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 Mixed Greens 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.

Is Pan-Seared Chicken with Roasted Garlic and Mixed Greens Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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