Pan-Seared Chicken with Tangy Cane Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 drafted and published.

A succulent pan-seared chicken dish inspired by the flavors of popular chicken finger restaurants, featuring a zesty, creamy dipping sauce. This American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, all-purpose flour, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Serves 2 American cuisine 400 cal/serving

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Ingredients

2 pieces (about 12 oz total) boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
3/4 tsp, divided salt
1/2 tsp black pepper
3 tbsp vegetable oil
1/4 cup mayonnaise
2 tbsp ketchup
1 tbsp hot sauce
1 tsp lemon juice

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Instructions

Step 1: Place 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow dish and mix well to create the seasoned flour.
Step 2: Pat dry 2 boneless skinless chicken breasts (about 12 oz total) and dredge them evenly in the seasoned flour, pressing lightly to coat.
Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
Step 4: Add the coated chicken breasts to the skillet and cook for 5-6 minutes per side, turning once, until golden brown and internal temperature reaches 165°F, with crispy edges.
Step 5: While the chicken cooks, combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tbsp hot sauce, 1 tsp lemon juice, and 1/4 tsp salt in a small bowl, whisking until smooth and tangy.
Step 6: Remove chicken from skillet and let rest for 5 minutes before slicing; serve with the tangy cane sauce for dipping.