Pan-Seared Chicken with Spicy Tomato Chutney
Tender pan-seared chicken breasts served with a vibrant and spicy tomato chutney that balances heat and sweetness. This indian-inspired chicken ready in about 30 minutes blends (6 oz each) chicken breast, olive oil, salt 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) chicken breast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves, minced garlic cloves
- 1 small, finely chopped onion
- 3 medium, diced fresh tomatoes
- 1 tsp red chili flakes
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken breasts in the skillet and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
- Step 2: In the same skillet, add 3 minced garlic cloves and 1 small finely chopped onion. Sauté over medium heat for 3-4 minutes until fragrant and translucent.
- Step 3: Add 3 diced fresh tomatoes, 1 tsp red chili flakes, 1 tbsp brown sugar, and 2 tbsp apple cider vinegar to the skillet. Simmer for 8-10 minutes until the tomato mixture thickens and coats the back of a spoon.
- Step 4: Stir in 2 tbsp chopped fresh cilantro, taste and adjust seasoning with salt if needed. Spoon the spicy tomato chutney over the chicken breasts 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 Tomato Chutney 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 Tomato Chutney?
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 Tomato Chutney?
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 Tomato Chutney 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 Tomato Chutney?
Indian 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.
