Pan-Seared Chicken with Texas Chili Rub

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Juicy pan-seared chicken breasts infused with a smoky, regional Texas-inspired chili spice blend, perfect for a quick weeknight dinner. This American-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder 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: 12 min Serves 2 American cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 lime wedges

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and combine 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this spice mix evenly over both sides of the chicken breasts.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 5-6 minutes on the first side until golden brown and the edges begin to crisp.
Step 3: Flip the chicken breasts and cook for another 5 minutes, reducing heat to medium, until the internal temperature reaches 165°F and juices run clear.
Step 4: Remove chicken from the skillet and let rest for 5 minutes. Serve with 2 lime wedges for squeezing over the top to add a bright, tangy finish.