Pan-Seared Chicken with Plantain Slices and Garlic

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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.

Seared with garlic and served with golden plantain slices, a comforting Puerto Rican-inspired dish. This Puerto Rican-inspired chicken recipe, ready in about 45 minutes, pairs Chicken breasts, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 450 cal/serving

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Ingredients

4 (6 oz each) Chicken breasts
2 tbsp Olive oil
4 cloves (minced) Garlic
1/2 tsp Salt
1/4 tsp Black pepper
2 (ripe, sliced into 1/2-inch thick rounds) Plantains
3 tbsp Vegetable oil

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Instructions

Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and set aside.
Step 3: In the same skillet, add 3 tbsp vegetable oil and heat until hot. Add plantain slices in a single layer and cook for 3-4 minutes per side until golden and tender, turning once with a spatula.