Garcia-Style Sautéed Chicken with Poblano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared with roasted poblano pepper and garlic for a smoky, slightly sweet flavor that pairs perfectly with rice. This mexican-inspired chicken ready in about 35 minutes pairs boneless chicken breasts, poblano pepper, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 15 min Serves 2 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  2. Step 2: While chicken cooks, roast poblano pepper under broiler for 8 minutes until blackened. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and dice.
  3. Step 3: Add 1 tbsp olive oil to the same skillet with onion and sauté for 3 minutes until translucent. Add diced poblano and minced garlic, cooking for 1 minute until fragrant.
  4. Step 4: Pour in chicken broth and scrape any browned bits from the pan. Simmer for 2 minutes to reduce slightly. Slice chicken and return to skillet, cooking for 2 more minutes to absorb flavors.
  5. Step 5: Stir in chopped cilantro, then serve immediately over steamed rice.

Frequently asked questions

How long does Garcia-Style Sautéed Chicken with Poblano take to make?

Total time is about 35 minutes (20 min prep + 15 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 Garcia-Style Sautéed Chicken with Poblano?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Garcia-Style Sautéed Chicken with Poblano?

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 Garcia-Style Sautéed Chicken with Poblano for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garcia-Style Sautéed Chicken with Poblano?

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.

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