Pan-Seared Chicken with Spiced Intermediate Heat Sauce

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 drafted and published.

Tender chicken breasts cooked to golden perfection, served with a medium-spiced sauce that balances warmth and subtle heat. This Middle Eastern recipe, ready in about 35 minutes, pairs 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 4, 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: 25 min Serves 4 Middle Eastern cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → 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

  1. Step 1: Pat dry 4 chicken breasts (about 6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1 tsp medium chili powder, 1 tsp paprika, and 1/2 tsp ground cumin, cooking for 1 minute to release the spices' aroma.
  5. Step 5: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
  6. Step 6: Pour in 1 cup chicken broth, scraping up any browned bits from the pan, and simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Return chicken to the skillet and spoon sauce over it. Simmer together for 2 minutes to meld flavors.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving.

Related recipes