Pan-Seared Chicken with Ancho-Chipotle Chili Rub

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky, mildly spicy chicken dish built on a rub of ancho and chipotle chilies with warm aromatic spices. This American-inspired chicken recipe (gluten free), ready in about 22 minutes, pairs boneless skinless chicken breasts, ground ancho chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 12 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tsp ground ancho chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a small bowl, combine 2 tsp ground ancho chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to create the chili rub.
Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each) and evenly rub the chili spice mix over both sides of each breast.
Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 4: Add the chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving to create a crust, then flip and cook for another 5 minutes until the internal temperature reaches 165°F and juices run clear.
Step 5: Remove chicken from pan and drizzle 1 tbsp fresh lime juice over the top, then sprinkle 2 tbsp chopped fresh cilantro before serving for a bright finish.