Pan-Seared Chicken with Texas Chili Rub and Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Seasoned with a smoky Texas-style chili rub, pan-seared to golden perfection and served with roasted bell peppers. This american-inspired chicken (gluten-free) ready in about 35 minutes pairs chili powder, smoked paprika, ground cumin 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 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: 25 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken with Texas Chili Rub and Roasted Peppers take to make?

Total time is about 35 minutes (10 min prep + 25 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 Texas Chili Rub and Roasted Peppers?

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 chili powder from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Texas Chili Rub and Roasted Peppers?

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 Texas Chili Rub and Roasted Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Chicken with Texas Chili Rub and Roasted Peppers gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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