Pan-Seared Chicken with Half-Sour Pickle Relish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts topped with a tangy half-sour pickle relish that balances acidity and crunch. This american-inspired chicken ready in about 22 minutes pairs kosher salt, black pepper, olive oil 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: 12 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
  3. Step 3: Add the chicken breasts and cook for 5-6 minutes on the first side without moving until golden brown and edges are crispy.
  4. Step 4: Flip the chicken and cook for another 4-5 minutes until internal temperature reaches 165°F, then remove from heat and rest for 5 minutes.
  5. Step 5: Meanwhile, combine 3 finely chopped half-sour pickles, 1/4 cup finely diced red onion, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1 tsp honey in a small bowl; mix well to create the relish.
  6. Step 6: Spoon the pickle relish over the rested chicken breasts just before serving, allowing the tangy flavors to complement the juicy meat.

Frequently asked questions

How long does Pan-Seared Chicken with Half-Sour Pickle Relish take to make?

Total time is about 22 minutes (10 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 Pan-Seared Chicken with Half-Sour Pickle Relish?

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 kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Half-Sour Pickle Relish?

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 Pan-Seared Chicken with Half-Sour Pickle Relish 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 Pan-Seared Chicken with Half-Sour Pickle Relish?

American 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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