Pan-Seared Chicken with Spicy Chili Oil and Garlic

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

Tender chicken breasts seared to golden perfection and drenched in a homemade hot chili garlic oil sauce that ignites the palate with heat and aroma. This asian fusion-inspired chicken ready in about 25 minutes pairs vegetable oil, thinly sliced garlic cloves, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Asian Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken from skillet and set aside.
  3. Step 3: Reduce heat to medium and add 4 thinly sliced garlic cloves and 1 tbsp dried red chili flakes to the same skillet. Sauté for 1-2 minutes until fragrant and the garlic edges turn golden, stirring constantly to avoid burning.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated fresh ginger into the garlic chili oil. Cook over medium heat for 1 minute until the sauce thickens slightly.
  5. Step 5: Return the chicken breasts to the skillet and spoon the hot chili garlic sauce over them. Cook for an additional 1-2 minutes to coat and reheat.
  6. Step 6: Transfer chicken to a serving plate, drizzle with remaining sauce, and garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Spicy Chili Oil and Garlic 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 Spicy Chili Oil and Garlic?

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 vegetable oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spicy Chili Oil and Garlic?

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 Spicy Chili Oil and Garlic 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.

What goes well with Pan-Seared Chicken with Spicy Chili Oil and Garlic?

Asian Fusion chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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