Pan-Seared Chicken with Texas Pecan and Jalapeño Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts topped with a bright and nutty Texas-inspired pecan and jalapeño salsa, offering a perfect balance of heat and crunch. This american-inspired chicken (gluten free) ready in about 27 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 420 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 12 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season each side with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken breasts in the skillet and sear for 5-6 minutes without moving until golden brown on the first side. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F and the chicken is cooked through. Remove from heat and let rest for 5 minutes.
  3. Step 3: While chicken rests, combine 1/3 cup chopped roasted pecans, 1 small finely diced fresh jalapeño, 1 diced medium tomato (seeded), 2 tbsp finely chopped red onion, and 2 tbsp chopped fresh cilantro in a bowl.
  4. Step 4: Add 1 tbsp fresh lime juice, 1 tsp honey, and 1/4 tsp salt to the pecan mixture. Stir gently until combined and flavors meld.
  5. Step 5: Spoon the jalapeño pecan salsa generously over the rested chicken breasts and serve immediately with your choice of side.

Frequently asked questions

How long does Pan-Seared Chicken with Texas Pecan and Jalapeño Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 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 Pecan and Jalapeño Salsa?

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 Texas Pecan and Jalapeño Salsa?

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 Pecan and Jalapeño Salsa 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 Pecan and Jalapeño Salsa 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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