Ginger-Scallion Pan-Seared Chicken Breast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts with a savory-sweet glaze, featuring fresh ginger, scallions, and a touch of honey for an irresistible umami kick. This asian-inspired chicken ready in about 27 minutes pairs Olive oil, finely grated Fresh ginger, Honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 3.6 (11 ratings) Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken breasts and cook undisturbed for 5 minutes until golden brown. Flip and cook for 4-5 minutes more until internal temperature reaches 165°F (74°C) and juices run clear.
  3. Step 3: Remove chicken and let rest 5 minutes. While resting, add remaining 1 tbsp olive oil to the skillet. Sauté ginger and white parts of scallions for 1 minute until fragrant, then stir in honey, soy sauce, rice vinegar, and sesame oil. Simmer for 2 minutes until slightly thickened, then pour over rested chicken and sprinkle with green scallion tops.

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Frequently asked questions

How long does Ginger-Scallion Pan-Seared Chicken Breast take to make?

Total time is about 27 minutes (15 min prep + 12 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 Ginger-Scallion Pan-Seared Chicken Breast?

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 Ginger-Scallion Pan-Seared Chicken Breast?

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 Ginger-Scallion Pan-Seared Chicken Breast 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 Ginger-Scallion Pan-Seared Chicken Breast?

Asian 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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