Crispy Pan-Seared Chicken with Tangy Green Apple Slaw

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Golden pan-seared chicken breasts served alongside a crisp green apple and cabbage slaw tossed in a zesty vinaigrette. This American-inspired chicken recipe, ready in about 27 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 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 (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 medium, julienned green apple
• 2 cups thinly sliced green cabbage
• 1 medium, grated carrot
• 1/4 small, thinly sliced red onion
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes without moving until the underside is golden and crispy. Flip and cook another 5-6 minutes until cooked through and internal temperature reaches 165°F. Remove and let rest.
3. Step 3: Meanwhile, prepare the slaw by combining 1 julienned green apple, 2 cups thinly sliced green cabbage, 1 grated medium carrot, and 1/4 thinly sliced red onion in a large bowl.
4. Step 4: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 3 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Pour the dressing over the slaw and toss gently until everything is evenly coated and crisp. Serve the rested chicken breasts alongside the tangy green apple slaw.