Pan-Seared Chicken with Tamarind and Vinegar Glaze
Juicy pan-seared chicken breasts glazed with a tangy tamarind and vinegar sauce that balances sour and savory notes. This asian fusion-inspired chicken ready in about 25 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4 pieces, about 6 oz each boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp tamarind paste
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 2, minced garlic cloves
- 1/4 cup water
- 1/4 tsp red chili flakes
Instructions
- Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts to the hot skillet and sear for 5-6 minutes on the first side without moving until golden brown and edges are crispy. Flip and cook another 5 minutes until cooked through and internal temperature reaches 165°F.
- Step 3: Remove chicken from skillet and cover loosely to rest. Lower heat to medium and add 2 tbsp tamarind paste, 3 tbsp apple cider vinegar, 1 tbsp honey, 2 minced garlic cloves, 1/4 cup water, and 1/4 tsp red chili flakes to the skillet. Stir and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Return chicken to skillet and spoon the tangy tamarind glaze over each piece, warming for 1-2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Tamarind and Vinegar 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 Vinegar 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 salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Tamarind and Vinegar 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 Vinegar 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 Vinegar Glaze?
Asian Fusion 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.
