Pan-Seared Chicken with Ancho Chile and Tomato Sauce
Juicy chicken breasts cooked in a smoky, slightly spicy ancho chile and fresh tomato sauce for a festive main course. This mexican-inspired cinco de mayo ready in about 35 minutes blends salt, black pepper, ancho chile powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4, about 6 oz each boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp ancho chile powder
- 3 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 can (14.5 oz) canned diced tomatoes
- 1/2 cup chicken broth
- 2 tbsp fresh lime juice
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Pat 4 boneless skinless chicken breasts dry. Season evenly with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp ancho chile powder on both sides.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
- Step 3: In the same skillet, add 1 medium finely chopped yellow onion and sauté for 3 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 4: Stir in 1 can (14.5 oz) diced tomatoes and 1/2 cup chicken broth. Simmer for 10 minutes until sauce thickens and flavors meld.
- Step 5: Stir in 2 tbsp fresh lime juice, return the chicken to the skillet, spoon sauce over each piece, and cook for 2 more minutes.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Ancho Chile and Tomato Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Ancho Chile and Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Ancho Chile and Tomato Sauce?
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-Seared Chicken with Ancho Chile and Tomato Sauce 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 Pan-Seared Chicken with Ancho Chile and Tomato Sauce?
Mexican cinco de mayo 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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