Pan-Seared Chicken with Tamarind and Chili Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a tangy tamarind and chili glaze that balances sweet, sour, and spicy notes. This asian-inspired chicken ready in about 25 minutes pairs (6 oz each) chicken breasts, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 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. Add chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: While chicken cooks, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 1 tsp red chili flakes, 3 minced garlic cloves, 1 tbsp soy sauce, and 1 tbsp fresh lime juice in a small bowl.
  4. Step 4: In the last 2 minutes of cooking, pour the tamarind glaze over the chicken in the skillet and spoon the sauce continuously, allowing it to thicken slightly and coat the chicken.
  5. Step 5: Remove chicken from heat and let rest for 3 minutes. Serve with the remaining glaze spooned over the top.

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Frequently asked questions

How long does Pan-Seared Chicken with Tamarind and Chili Glaze 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 Tamarind and Chili Glaze?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Tamarind and Chili Glaze?

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 Tamarind and Chili Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tamarind and Chili Glaze?

Asian 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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