Pan-Seared Chicken with Regional North Carolina BBQ Sauce

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

Tender pan-seared chicken breasts glazed with a smoky and tangy North Carolina-style BBQ sauce, served with a side of braised greens. This american-inspired chicken ready in about 40 minutes blends olive oil, smoked paprika, garlic powder 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 350 calories and feeds 4, 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: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, combine 1/4 cup apple cider vinegar, 1/3 cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1 tsp hot sauce. Simmer over medium heat for 5 minutes until the sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Return the chicken breasts to the skillet with the sauce and spoon the sauce over them, cooking for 2 more minutes to glaze.
  5. Step 5: Meanwhile, heat a medium saucepan over medium heat, add chopped collard greens (4 cups), 1/2 cup chicken broth, and 1/4 tsp red pepper flakes. Cover and simmer for 10 minutes until tender.
  6. Step 6: Serve the glazed chicken breasts over a bed of braised collard greens, spooning extra BBQ sauce on top.

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Frequently asked questions

How long does Pan-Seared Chicken with Regional North Carolina BBQ Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 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 Regional North Carolina BBQ 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 Regional North Carolina BBQ 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 Regional North Carolina BBQ Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Regional North Carolina BBQ Sauce?

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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