Pan-Seared Chicken with Spice Rub

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender pan-seared chicken breasts coated with a unique blend of quaternary spices, delivering a warm and earthy flavor profile. This mediterranean (gluten free) ready in about 22 minutes pairs boneless skinless chicken breasts, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1 tsp salt, and 1/2 tsp black pepper to create the quaternary spice rub.
2. Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each) with paper towels and rub both sides evenly with the spice mixture.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Step 4: Add the spiced chicken breasts to the skillet and cook for 5-6 minutes on the first side without moving, until the edges become golden and crisp.
5. Step 5: Flip the chicken breasts and cook for an additional 5 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
6. Step 6: Remove from heat and let rest for 5 minutes before slicing and serving.