Pan-Seared Chicken with Twelve-Spice Rub

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

A flavorful pan-seared chicken breast seasoned with a unique blend of twelve spices, delivering a warm and aromatic profile. This middle eastern-inspired new year ready in about 22 minutes pairs chicken breast, olive oil, ground cumin 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 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp ground paprika, 1/4 tsp ground black pepper, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/4 tsp ground cardamom, 1/4 tsp ground turmeric, 1/8 tsp ground nutmeg, and 1 tsp salt to create the twelve-spice rub.
  2. Step 2: Pat dry 2 chicken breasts (6 oz each) and rub the spice mix evenly over both sides of the chicken.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  4. Step 4: Add the chicken breasts to the skillet and sear for 5 minutes on the first side without moving, until the edges turn golden and slightly crispy.
  5. Step 5: Flip the chicken breasts and cook for another 5-6 minutes on medium heat until an internal temperature of 165°F is reached and the chicken is cooked through.
  6. Step 6: Remove from skillet, let rest for 5 minutes, then slice and serve warm.

Frequently asked questions

How long does Pan-Seared Chicken with Twelve-Spice Rub take to make?

Total time is about 22 minutes (10 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 Twelve-Spice Rub?

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 chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Twelve-Spice Rub?

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 Twelve-Spice Rub 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.

What goes well with Pan-Seared Chicken with Twelve-Spice Rub?

Middle Eastern new year like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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