Pan-Seared Chicken with Portuguese Piri-Piri Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Pan-seared and finished with a spicy, tangy piri-piri sauce inspired by the bold flavors found near Braga, Portugal. This Portuguese-inspired chicken recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves 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 rice, quinoa, or a quick salad. 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 Portuguese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
4 cloves, minced garlic cloves
1 tsp red chili flakes
1 tsp smoked paprika
2 tbsp lemon juice
1 tbsp white wine vinegar
2 tbsp, chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken and set aside. In the same skillet, reduce heat to medium and add 4 minced garlic cloves and 1 tsp red chili flakes, sautéing for 1 minute until fragrant.
Step 4: Stir in 2 tbsp lemon juice and 1 tbsp white wine vinegar, scraping up any browned bits from the pan. Cook the sauce for 2 minutes until slightly thickened.
Step 5: Return chicken to the skillet, spoon the sauce over the breasts, and sprinkle with 2 tbsp chopped fresh parsley. Serve hot, spooning extra piri-piri sauce on top.