Garlic Herb Chicken with Fresh Arugula Salad is a fresh, quick dinner made with chicken breast, Italian seasoning, garlic powder, arugula, cherry tomatoes, olive oil, and lemon juice.
It’s the kind of meal that feels clean and put together without needing a long ingredient list.
You get warm garlic herb chicken with a cool, peppery salad on the side. The tomatoes add a little sweetness, and the lemon keeps everything bright.
It’s a great choice for a weeknight dinner, a healthy lunch, or one of those nights when you want real food without making a heavy meal.
This recipe is also easy to pair with other sides if you want a bigger plate. Add rice, roasted potatoes, pasta salad, or a piece of bread and call it done. It works well for meal prep too, as long as you store the chicken and salad separately.
To make this dish, you will need chicken breast, olive oil, Italian seasoning, garlic powder, salt, black pepper, arugula, cherry tomatoes, and lemon juice.
Why You’ll Love This Garlic Herb Chicken with Fresh Arugula Salad
Ready in 22 Minutes
This recipe is done fast, which makes it helpful for busy weeknights or a quick lunch.
Made with Common Ingredients
Chicken breast, olive oil, garlic powder, Italian seasoning, tomatoes, and lemon juice are all easy to work with.
Fresh but Filling
The arugula salad keeps the meal fresh, while the chicken adds protein and makes it feel like a full dinner.
Works for Meal Prep
Cook the chicken ahead of time and store the salad ingredients separately until serving.
Ingredient Substitutions
Chicken Breast
Use chicken tenderloins or thin chicken cutlets instead of chicken breasts. Adjust the cooking time as needed because smaller pieces cook faster.
Italian Seasoning
Use dried oregano, dried basil, or a mix of both if you don’t have Italian seasoning.
Garlic Powder
Use minced fresh garlic instead of garlic powder. Keep an eye on the heat so the garlic does not burn.
Arugula
Use spinach, spring mix, romaine, or baby greens if arugula is too peppery.
Cherry Tomatoes
Use grape tomatoes, chopped Roma tomatoes, or chopped cucumber.
Lemon Juice
Use lime juice or a small splash of white wine vinegar if you don’t have lemon juice.
Olive Oil
Use avocado oil or another neutral cooking oil for the chicken and salad.
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Garlic Herb Chicken with Fresh Arugula Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 4 boneless skinless chicken breast thinly sliced or pounded thin
- 1 tablespoon olive oil
- 1 teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups fresh arugula
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt to taste
- ground black pepper to taste
Instructions
- Place the chicken breasts on a cutting board.
- If needed, pound the chicken to an even thickness.
- In a small bowl, add 1 tablespoon olive oil, Italian seasoning, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well with a spoon.
- Rub the seasoning mixture over both sides of the chicken.
- Heat a large skillet or grill pan over medium-high heat.
- Place the chicken in the skillet.
- Cook for 5 to 6 minutes.
- Using tongs, turn the chicken over.
- Cook for another 5 to 6 minutes, or until the outside is lightly golden.
- Using an instant-read thermometer, check that the chicken reaches 165°F in the center.
- Transfer the chicken to a plate and let rest for 5 minutes.
- In a large bowl, add the arugula, cherry tomatoes, 1 tablespoon olive oil, lemon juice, salt, and black pepper. Using tongs, toss gently.
- Arrange the arugula and tomatoes on plates.
- Place the chicken on top of the salad or slightly beside it.
- Serve warm.
Notes
Tips and Tricks
Pound the Chicken Evenly – Chicken cooks better when each piece is the same thickness. This helps prevent dry edges and undercooked centers. Use a Hot Skillet – Let the skillet heat before adding the chicken. This helps the outside brown while the inside stays juicy. Toss the Salad Right Before Serving – Arugula wilts fast after it’s dressed. Toss it close to serving time for the freshest texture. Store Salad and Chicken Separately – For meal prep, keep the cooked chicken in one container and the arugula mixture in another.Storing and Reheating
Store in Refrigerator – Place the cooked chicken in an airtight container and refrigerate for up to 4 days. Store the arugula and tomatoes separately from the chicken. Store the Salad – Place undressed arugula and tomatoes in an airtight container lined with a paper towel. Refrigerate for up to 2 days. Reheat in Microwave – Place the chicken on a microwave-safe plate. Cover loosely and heat in 30-second intervals until warm. Reheat on Stovetop – Place the chicken in a skillet over low heat with 1 tablespoon water. Cover and warm until heated through. Serve Leftovers – Slice the warm or chilled chicken and serve it over fresh arugula and tomatoes. Add olive oil and lemon juice right before serving.Nutrition
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