Pan-Seared Chicken with Texas Chili Rub and Roasted Peppers

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Seasoned with a smoky Texas-style chili rub, pan-seared to golden perfection and served with roasted bell peppers. This American-inspired chicken recipe (gluten-free), ready in about 35 minutes, pairs boneless skinless chicken breast, chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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) boneless skinless chicken breast
• 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 tbsp olive oil
• 1 large red bell pepper
• 1 large yellow bell pepper

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Instructions

1. Step 1: In a small bowl, mix 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 to create the Texas chili rub. Pat 2 boneless skinless chicken breasts dry and generously coat both sides with the spice mix.
2. Step 2: Preheat a large skillet over medium-high heat and add 2 tbsp olive oil. Once shimmering, add the chicken breasts and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is golden and slightly charred.
3. Step 3: While the chicken cooks, slice 1 large red bell pepper and 1 large yellow bell pepper into 1/2-inch strips. Toss with a pinch of salt and 1 tbsp olive oil, then spread on a baking sheet and roast in a preheated 425°F oven for 15 minutes, stirring halfway, until tender and slightly caramelized.
4. Step 4: Remove the chicken and peppers from heat, let the chicken rest for 5 minutes, then slice and serve alongside the roasted peppers for a smoky and vibrant dish.