Western
Pan-Seared Chicken with Tomato Relish
Simple pan-seared chicken breast served with a quick, fresh tomato and onion relish. A light and healthy option.
About this recipe
Pan-Seared Chicken with Tomato Relish is a western lunch for 2 that is a quick one-pan job. It’s built around chicken, and it takes around 25 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Ingredients
- 2 pieces (about 300g total) chicken breast
- 2 medium, finely diced tomato
- 1/4 medium, finely diced onion
- to taste salt
- to taste black pepper
- 1 tbsp cooking oil
- 1 clove, minced garlic buy
- 1 tbsp lemon juice buy
- 1 tbsp, chopped (optional) fresh parsley or cilantro buy
Equipment
Method
- 1
Pat the chicken breasts dry. Season generously with salt and black pepper.
~2 min
- 2
In a bowl, combine the finely dicedDice.Cut into even cubes so the pieces cook at the same rate.Glossary → tomatoes, finely diced onion, mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic, lemon juice, and chopped parsley (if using). Season with salt and pepper. Mix well to create the relish.
~5 min
- 3
Heat the cooking oil in a frying pan over medium-high heat (setting 7/9).
~2 min
- 4
Carefully place the chicken breasts in the hot pan. SearSear.Brown the surface over high heat for deep flavour (the Maillard reaction). It adds taste — it doesn't 'seal in' juices.Glossary → for 5-7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
~12 min
- 5
Let the chicken rest for a minute before serving.
~1 min
- 6
Serve the pan-searedSear.Brown the surface over high heat for deep flavour (the Maillard reaction). It adds taste — it doesn't 'seal in' juices.Glossary → chicken topped with the fresh tomato relish.
~1 min
Smart swaps
Out of something? Try one of these.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Lemon
- lime, or a small splash of vinegar.
- Coriander
- spring onion or parsley if coriander isn’t your thing.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
Storage & leftovers
Crispy bits soften in the fridge. Keep leftovers airtight for up to 2 days and re-crisp in the air fryer or a hot dry pan rather than the microwave.
Frequently asked
How long does Pan-Seared Chicken with Tomato Relish take to make? +
Around 25 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan, knife, cutting board, bowl. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu; Garlic → garlic powder (¼ tsp per clove) at a push; Lemon → lime, or a small splash of vinegar. See the full list of smart swaps above.
Can I make Pan-Seared Chicken with Tomato Relish ahead of time? +
Crispy bits soften in the fridge. Keep leftovers airtight for up to 2 days and re-crisp in the air fryer or a hot dry pan rather than the microwave.
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