Quick Pan-Seared Chicken with Mixed Greens Salad
A speedy, balanced dinner featuring tender pan-seared chicken breasts paired with a fresh mixed greens salad tossed in a light vinaigrette. This american-inspired chicken ready in about 25 minutes pairs about 6 oz each chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1 cup, halved cherry tomatoes
- 1/2 medium, thinly sliced cucumber
- 1/4 small, thinly sliced red onion
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest for 5 minutes.
- Step 3: Meanwhile, in a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 sliced cucumber, and 1/4 thinly sliced red onion.
- Step 4: In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tsp honey, and 1 tsp Dijon mustard until emulsified.
- Step 5: Drizzle the vinaigrette over the salad and toss gently to coat.
- Step 6: Slice the rested chicken breasts and serve alongside the dressed salad greens.
Frequently asked questions
How long does Quick Pan-Seared Chicken with Mixed Greens Salad take to make?
Total time is about 25 minutes (10 min prep + 15 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 Quick Pan-Seared Chicken with 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 Quick Pan-Seared Chicken with 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 Quick Pan-Seared Chicken with 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.
What goes well with Quick Pan-Seared Chicken with Mixed Greens 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
