Description

This dish features tender chicken breasts pan-seared to a golden finish, then enveloped in a vibrant, glossy sauce. The sauce offers a harmonious balance of piquant heat and subtle sweetness, with savory undertones. Garnished with fresh green onions, it presents a visually appealing and flavorful meal, ideal for a satisfying weeknight dinner.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
1/4 cup tomato paste
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1–2 tablespoons sriracha or other hot sauce (adjust to preferred spice level)
1/2 teaspoon red pepper flakes (optional, for extra heat)
1 tablespoon cornstarch
2 tablespoons cold water
2 green onions, thinly sliced, for garnish

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Instructions

Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large cast iron skillet or oven-safe pan over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and a crust forms. The chicken does not need to be cooked through at this stage. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the chicken broth, tomato paste, brown sugar, apple cider vinegar, soy sauce, sriracha, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring to combine all ingredients.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency, about 1-2 minutes.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from heat, garnish generously with sliced green onions, and serve immediately.

Notes

For even cooking, pound chicken breasts to a uniform thickness of about 3/4 inch before seasoning.

Adjust the amount of sriracha and red pepper flakes to suit your personal spice preference.

This dish pairs wonderfully with steamed rice, mashed potatoes, or a side of roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 380
Fat: 12g
Carbohydrates: 20g
Protein: 45g