Pan-Seared Chicken with Spicy Peruvian Aji Amarillo Sauce
Tender chicken breasts pan-seared and topped with a vibrant, spicy Peruvian aji amarillo pepper sauce for a bold flavor experience. This latin american-inspired chicken ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp aji amarillo paste
- 2 minced garlic cloves
- 1 tbsp lime juice
- 1/4 cup chicken broth
- 2 tbsp chopped cilantro leaves
Instructions
- Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
- 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.
- 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.
- 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.
- Step 5: Return the chicken to the skillet, spoon the sauce over it, and cook for an additional 1 minute to meld flavors.
- Step 6: Garnish with 2 tbsp chopped cilantro leaves and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Spicy Peruvian Aji Amarillo Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Spicy Peruvian Aji Amarillo Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Spicy Peruvian Aji Amarillo Sauce?
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 Peruvian Aji Amarillo Sauce 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 Peruvian Aji Amarillo Sauce?
Latin American 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.
