Pan-Seared Chicken with Spice Rub and Citrus Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pan-seared chicken breasts rubbed with a complex quaternary spice blend, finished with a bright and tangy citrus glaze. This Mediterranean recipe (gluten free, high protein), ready in about 25 minutes, pairs boneless skinless chicken breasts, ground coriander, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (6 oz each) boneless skinless chicken breasts
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 garlic clove, minced

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Instructions

1. Step 1: In a small bowl, combine 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper to create the quaternary spice rub.
2. Step 2: Pat 4 boneless skinless chicken breasts dry with paper towels, then evenly rub the spice blend all over the chicken pieces.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F).
4. Step 4: While chicken cooks, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp honey, and 1 minced garlic clove in a small bowl.
5. Step 5: Once chicken is cooked, reduce heat to medium-low and pour the citrus glaze into the skillet. Cook for 2-3 minutes, spooning the glaze over the chicken until it thickens slightly and coats the chicken beautifully.