Pan-Seared Chicken with Spicy Peruvian Aji Amarillo 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 developed and reviewed.

Pan-seared and topped with a vibrant, spicy Peruvian aji amarillo pepper sauce for a bold flavor experience. This Latin American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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: 20 min Serves 2 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken and keep warm. In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp aji amarillo paste and cook for 1 minute to release flavors.
  4. Step 4: Pour in 1/4 cup chicken broth and 1 tbsp lime juice, scraping up any browned bits, then simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return the chicken to the skillet, spoon the sauce over it, and cook for an additional 1 minute to meld flavors.
  6. Step 6: Garnish with 2 tbsp chopped cilantro leaves and serve immediately.

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