Pan-Seared Chicken with Charred Poblano and Cilantro-Lime Sauce

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

Juicy chicken breasts seared to golden perfection, paired with smoky charred poblano peppers and a bright cilantro-lime sauce that cuts through the richness. This mexican-inspired chicken (gluten free) ready in about 35 minutes blends medium poblano peppers, olive oil, minced garlic cloves 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 380 calories and feeds 2, 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.

Prep: 15 min Cook: 20 min Serves 2 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a cast iron skillet over medium-high heat. Rub 2 boneless skinless chicken breasts with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Place chicken in the hot skillet and sear for 6-7 minutes per side until golden brown and cooked through, then remove and rest.
  2. Step 2: While the chicken cooks, char 2 medium poblano peppers directly over a gas flame or under a broiler, turning occasionally until blackened on all sides, about 5 minutes. Transfer to a bowl and cover tightly to steam for 10 minutes. Peel off skins, remove seeds, and chop coarsely.
  3. Step 3: In a small bowl, combine 1/4 cup Greek yogurt, 1/2 cup chopped fresh cilantro leaves, 2 tbsp fresh lime juice, and 3 minced garlic cloves. Stir until smooth and season with a pinch of salt.
  4. Step 4: Heat remaining 2 tbsp olive oil in a skillet over medium heat, add chopped poblanos and sauté for 3 minutes until softened and fragrant.
  5. Step 5: Slice the rested chicken breasts and serve topped with the sautéed poblanos and a generous drizzle of the cilantro-lime sauce.

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Frequently asked questions

How long does Pan-Seared Chicken with Charred Poblano and Cilantro-Lime Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 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 Charred Poblano and Cilantro-Lime 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 Charred Poblano and Cilantro-Lime 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 Charred Poblano and Cilantro-Lime Sauce 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.

Is Pan-Seared Chicken with Charred Poblano and Cilantro-Lime Sauce 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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