Pan-Seared Chicken with Cardamom and Citrus Glaze

By AislePrompt Editorial · ·

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.

Tender chicken breasts pan-seared and finished with a fragrant cardamom and orange glaze, balancing warm spice with bright citrus notes. This Middle Eastern-inspired Easter recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, ground cardamom 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.

Prep: 10 min Cook: 15 min Serves 2 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cardamom.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove the chicken and set aside on a plate. Reduce heat to medium and add 1/4 cup fresh orange juice, 1 tsp orange zest, and 1 tbsp honey to the skillet. Stir and cook for 2-3 minutes until the glaze thickens slightly and coats the back of a spoon.
  4. Step 4: Return the chicken to the skillet and spoon the glaze over the top, cooking for an additional 1 minute to meld flavors. Serve the chicken with the citrus cardamom glaze spooned on top.

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