Pan-Seared Vadouvan Chicken

Bold, Aromatic & Flavorful

If you're looking to elevate your chicken game, this Pan-Seared Vadouvan Chicken is the perfect way to do it. Vadouvan, a French-inspired curry blend, brings a rich, aromatic depth with its toasted spices, subtle sweetness, and savory umami notes.

In this recipe, juicy, golden-brown chicken is seared to perfection, then coated in a luscious pan sauce infused with garlic, butter, and a hint of citrus. It’s a dish that feels gourmet but comes together in just 25 minutes, making it ideal for both weeknight meals and special occasions.

Serve it with your favorite grains, roasted veggies, or warm bread to soak up the flavorful sauce. Let’s dive into this fragrant, deeply satisfying dish!

⏳Prep Time: 10 minutes | 🔥Cook time: 15 minutes | 🥘 Total Time: 25 minutes | 📌Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 ½ tbsp USimplySeason Vadouvan
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ cup chicken broth (or water)
• 2 tbsp heavy cream or coconut milk (optional, for a creamy sauce)
• Fresh cilantro, parsley, or chives for garnish

Instructions

• Prepare the Chicken – Pat chicken dry with paper towels. Rub with salt, black pepper, and USimplySeason Vadouvan for an even coating.
• Bloom the Vadouvan – Heat olive oil in a large skillet over medium-high heat. Add Vadouvan and stir for 10-15 seconds to release its aromatic flavors before adding the chicken.
• Sear the Chicken – Add chicken to the pan and cook for 4-5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 165°F (75°C). Remove from the pan and set aside.
• Make the Sauce – Reduce heat to medium and add butter, garlic, and lemon zest to the pan. Sauté for 30 seconds until fragrant.
• Deglaze the Pan – Pour in chicken broth, scraping up the browned bits. Let simmer for 2 minutes to slightly reduce.
• Adjust Sauce Consistency (Optional) – If using heavy cream or coconut milk, stir it in along with lemon juice.
  • For a thicker sauce: Simmer longer to reduce.
  • For a thinner sauce: Add a splash more broth.
• Finish & Serve – Return the chicken to the pan, coat in the sauce, and let cook for another minute. Plate the chicken and spoon extra sauce on top. Garnish with fresh cilantro, parsley, or chives.

Serving Suggestions:

• With Grains: Serve over quinoa, couscous, or jasmine rice.
• With Veggies: Pair with roasted carrots, sautéed greens, or grilled zucchini.
• With Flatbread: Enjoy with naan or warm pita for soaking up the sauce.

🔄 Variations:

• Creamy Vadouvan Chicken 🥛 – Stir in ½ cup coconut milk or heavy cream for a richer, silkier sauce.
• Spicy Kick 🌶 – Add ½ tsp cayenne or red pepper flakes to the Vadouvan for extra heat.
• Herb-Infused 🌿 – Mix in fresh thyme, rosemary, or basil for an aromatic boost.
• Crispy Vadouvan Chicken 🍗 – Instead of pan-searing, coat in panko breadcrumbs + Vadouvan, then bake at 400°F (200°C) for 20-25 minutes.
• Vadouvan Chicken & Vegetables 🥕 – Toss zucchini, bell peppers, or carrots into the pan for a one-skillet meal.
• Grilled Vadouvan Chicken 🔥 – Marinate the chicken with Vadouvan, lemon juice, and olive oil, then grill for a smoky twist.
• Dairy-Free Option 🥥 – Use olive oil instead of butter and swap cream for coconut milk if making a sauce.

⚠️ Troubleshooting Guide

❌ Chicken Sticking to the Pan?

• Ensure the pan is fully heated before adding oil and chicken.
• Let the chicken sear undisturbed for at least 4-5 minutes per side before flipping.

❌ Chicken Too Dry?

• Use chicken thighs instead of breasts for more moisture.
• Add extra broth or cream to the pan sauce for juicier results.

❌ Sauce Too Thin?

• Simmer longer to reduce and thicken.
• Add ½ tsp cornstarch mixed with water for a silkier consistency.

❌ Vadouvan Flavor Not Strong Enough?

• Bloom the Vadouvan in hot oil before adding the chicken to enhance its depth.
• Increase the spice to 2 tbsp for a bolder flavor.