Pan-Seared Chicken with Quinary Spice Rub

By AislePrompt Editorial · ·

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 rubbed with a fragrant blend of five spices, delivering a balanced and warming flavor. This Middle Eastern-inspired Fourth of July recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each). In a small bowl, mix 2 tsp quinary spice mix, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over both sides of the chicken breasts.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes without moving, until golden brown and edges are crisp.
  3. Step 3: Flip the chicken breasts and reduce heat to medium. Cook for another 5-6 minutes, or until the internal temperature reaches 165°F and juices run clear.
  4. Step 4: Remove chicken from the pan and rest for 5 minutes before slicing to allow juices to redistribute.

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