Pan-Seared Chicken with Spiced Red Dirt Rub

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Seasoned with a smoky, spiced rub inspired by Oklahoma’s Red Dirt flavor profiles, pan-seared to golden perfection. This American-inspired chicken recipe (gluten-free), ready in about 22 minutes, pairs chicken breasts, smoked paprika, ground cumin 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.

Prep: 10 min Cook: 12 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 pieces, 6 oz each chicken breasts
2 tsp smoked paprika
1 tsp ground cumin
1 tbsp brown sugar
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp fresh lemon juice

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Instructions

Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the Red Dirt rub.
Step 2: Pat dry 4 chicken breasts (6 oz each) and evenly coat each with the spice rub on both sides, pressing gently.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 4: Add the chicken breasts to the skillet and cook for 5-6 minutes on the first side without moving until a deep golden crust forms.
Step 5: Flip the chicken and cook for another 5 minutes until the internal temperature reaches 165°F and juices run clear.
Step 6: Remove chicken from heat, drizzle with 1 tbsp fresh lemon juice, and let rest for 5 minutes before serving to lock in juices.