Pan-Seared Chicken with Spicy Snapdragon Pepper Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Tender chicken breasts seared to golden perfection, topped with a vibrant, spicy snapdragon pepper sauce that adds a lively kick. This Thai recipe, ready in about 30 minutes, pairs chicken breasts, salt, black pepper 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: 20 min Serves 2 Asian cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 peppers, finely chopped snapdragon peppers
3 cloves, minced garlic cloves
1/2 tsp red chili flakes
1 tbsp fresh lemon juice
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through with an internal temperature of 165°F; remove and keep warm.
Step 3: In the same skillet, reduce heat to medium and add 3 finely chopped snapdragon peppers, 3 minced garlic cloves, and 1/2 tsp red chili flakes; sauté for 2-3 minutes until fragrant and slightly softened.
Step 4: Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh cilantro, cooking for another minute until the sauce thickens slightly and coats the back of a spoon.
Step 5: Spoon the spicy snapdragon pepper sauce over the chicken breasts and serve immediately.