Pan-Roasted Chicken with Mexican Spiced Tomato Salsa

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

Tender pan-roasted chicken breasts served with a zesty tomato salsa infused with traditional Mexican spices for a vibrant, flavorful dish. This Mexican-inspired chicken recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Mix 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this spice blend evenly over 4 boneless skinless chicken breasts.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, combine 3 diced ripe tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño, 2 tbsp chopped fresh cilantro, and 1 tbsp fresh lime juice in a bowl; mix gently until well blended.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Serve topped with the fresh tomato salsa.

Frequently asked questions

How long does Pan-Roasted Chicken with Mexican Spiced Tomato Salsa take to make?

Total time is about 25 minutes (10 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 Pan-Roasted Chicken with Mexican Spiced Tomato Salsa?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Roasted Chicken with Mexican Spiced Tomato Salsa?

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 Pan-Roasted Chicken with Mexican Spiced Tomato Salsa 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.

Is Pan-Roasted Chicken with Mexican Spiced Tomato Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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