Authentic Oaxaca-Style Mole Poblano with Chicken
A rich, smoky mole sauce made with chocolate, chili, and almonds, served with tender chicken and warm tortillas. This mexican-inspired chicken ready in about 65 minutes pairs chicken breasts, mole poblano paste, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 4, 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.
Ingredients
- 1.5 lbs chicken breasts
- 1 cup mole poblano paste
- 2 onions
- 4 cloves garlic
- 1/2 cup almonds
- 3 oz chocolate
- 2 cinnamon sticks
Instructions
- Step 1: Preheat oven to 350°F (175°C). Season chicken breasts with salt and pepper. In a large oven-safe skillet, heat 2 tbsp oil over medium heat. Sear the chicken for 3 minutes per side until golden brown. Transfer to a baking dish.
- Step 2: In the same skillet, sauté onions and garlic for 5 minutes until softened. Add almonds and cinnamon sticks, cooking for 3 minutes until fragrant. Stir in mole paste and chocolate, breaking the chocolate into small pieces. Cook for 5 minutes until the sauce thickens.
- Step 3: Pour the mole sauce over the chicken in the baking dish. Bake for 25 minutes until the chicken is fully cooked and the sauce is bubbly. Let rest for 10 minutes before serving with warm tortillas and a sprinkle of sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Oaxaca-Style Mole Poblano with Chicken take to make?
Total time is about 65 minutes (30 min prep + 35 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 Authentic Oaxaca-Style Mole Poblano with Chicken?
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 Authentic Oaxaca-Style Mole Poblano with Chicken?
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 Authentic Oaxaca-Style Mole Poblano with Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Authentic Oaxaca-Style Mole Poblano with Chicken?
Mexican 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
