Quick Coriander Chicken Breasts

Mince the garlic cloves and set aside. Pat the chicken breast halves dry with paper towels and season both sides lightly with ground black pepper and poultry seasoning.

Combine the low-sodium soy sauce, ground coriander, red wine vinegar, brown sugar, and minced garlic in a small bowl, stirring until the brown sugar dissolves completely.

Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.

Place the seasoned chicken breasts in the hot skillet and cook for 6–7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).

Pour the coriander sauce over the chicken breasts in the skillet, stirring gently to coat evenly.

Simmer for 2–3 minutes, turning the chicken once to ensure the sauce coats both sides.

Transfer the chicken breasts to a serving plate and spoon the pan sauce over the top. Serve immediately.