Pan-Seared Chicken with Peruvian Aji Amarillo Sauce

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

Tender chicken breasts pan-seared and served with a vibrant, spicy Aji Amarillo pepper sauce inspired by Peruvian flavors. This latin american-inspired chicken (gluten free) ready in about 30 minutes blends 6 oz each chicken breasts, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Serves 2 Latin American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering, then add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked to 165°F internal temperature; remove and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp Aji Amarillo paste, 2 minced garlic cloves, and 1/2 finely chopped yellow onion to the same skillet; sauté for 3-4 minutes until the onion softens and the mixture is fragrant.
  4. Step 4: Stir in 1/2 cup heavy cream and 1 tbsp lime juice, simmering gently for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the chicken to the skillet and spoon the sauce over it to warm through for 1 minute.
  6. Step 6: Garnish with 2 tbsp chopped cilantro before serving alongside rice or roasted vegetables.

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Frequently asked questions

How long does Pan-Seared Chicken with Peruvian Aji Amarillo Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Peruvian Aji Amarillo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Peruvian Aji Amarillo Sauce?

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 Peruvian Aji Amarillo Sauce 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.

Is Pan-Seared Chicken with Peruvian Aji Amarillo Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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