Pan-Seared Chicken with Egyptian Dukkah and Tahini Drizzle

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 developed and reviewed.

Juicy pan-seared chicken breasts coated in aromatic Egyptian dukkah spice blend, finished with a creamy tahini sauce. This Middle Eastern-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, dukkah spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 12 min Serves 2 Middle Eastern cuisine 350 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp dukkah spice mix
1/2 tsp salt
1/4 tsp ground black pepper
3 tbsp tahini paste
1 tbsp fresh lemon juice
2 tbsp water
1 garlic clove, minced

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each). Season both sides evenly with 2 tbsp Egyptian dukkah spice mix, 1/2 tsp salt, and 1/4 tsp ground black pepper.
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 on the first side without moving until golden brown.
Step 3: Flip the chicken and cook for another 5 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
Step 4: While the chicken cooks, whisk together 3 tbsp tahini paste, 1 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp water in a small bowl until smooth and pourable.
Step 5: Remove chicken from pan and let rest for 3 minutes. Slice and drizzle with the prepared tahini sauce before serving.