Pan-Seared Chicken with Spiced Red Pepper Relish

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

Juicy chicken breasts pan-seared to golden perfection, topped with a vibrant, tangy red pepper relish infused with cumin and coriander. This mediterranean-inspired chicken (gluten free) ready in about 25 minutes pairs (6 oz each) chicken breasts, olive oil, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  2. Step 2: While chicken cooks, combine in a small bowl 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp salt with 1/4 tsp black pepper. Stir until well mixed and let sit for 5 minutes to meld flavors.
  3. Step 3: Remove chicken to a plate and let rest for 5 minutes. Spoon the spiced red pepper relish evenly over each chicken breast, then garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Spiced Red Pepper Relish take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Spiced Red Pepper Relish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spiced Red Pepper Relish?

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 Spiced Red Pepper Relish for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Chicken with Spiced Red Pepper Relish gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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