Pan-Seared Chicken with Charred Jalapeño Salsa

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts pan-seared to golden perfection and topped with a smoky, spicy charred jalapeño salsa that adds a vibrant kick. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 2 Mexican cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 medium jalapeños
1/4 cup, finely diced red onion
2 tbsp, chopped fresh cilantro
1 tbsp fresh lime juice
1, minced garlic clove

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest.
Step 3: While the chicken cooks, char 3 medium jalapeños directly over an open flame or under a broiler, turning occasionally until blackened and blistered, about 5 minutes. Place in a bowl and cover with plastic wrap for 5 minutes to steam.
Step 4: Peel the charred skin off the jalapeños, then finely chop the flesh. Combine chopped jalapeños with 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1 minced garlic clove in a small bowl.
Step 5: Spoon the jalapeño salsa generously over the rested chicken breasts and serve immediately.