Pan-Seared Lemongrass Chicken with Chili Lime Glaze

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

Marinated in fragrant lemongrass and seared to a golden finish, topped with a tangy chili lime glaze. This vietnamese-inspired chicken ready in about 47 minutes pairs chicken breasts, lemongrass stalks, garlic cloves 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: 35 min Cook: 12 min Serves 2 Vietnamese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 2 minced lemongrass stalks, 3 minced garlic cloves, 1 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 1 tsp red chili flakes to create the marinade. Add 2 chicken breasts and coat thoroughly. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Remove chicken breasts from marinade, letting excess drip off, and place them in the pan. Sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: Remove chicken from pan and let rest for 5 minutes. Drizzle with any reduced glaze from the pan and sprinkle 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Pan-Seared Lemongrass Chicken with Chili Lime Glaze take to make?

Total time is about 47 minutes (35 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 Lemongrass Chicken with Chili Lime Glaze?

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 breasts from drying out.

Can I substitute ingredients in Pan-Seared Lemongrass Chicken with Chili Lime Glaze?

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 Lemongrass Chicken with Chili Lime Glaze 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 Lemongrass Chicken with Chili Lime Glaze?

Vietnamese chicken 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.

Related recipes