Pan-Seared Chicken with Chocolate Mole Sauce
Tender chicken breasts pan-seared and topped with a rich, slightly spicy Mexican chocolate mole sauce that balances sweetness and heat. This mexican-inspired chicken ready in about 35 minutes blends (6 oz each) boneless chicken breasts, olive oil, medium, finely chopped onion 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 360 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 pieces (6 oz each) boneless chicken breasts
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 2 tbsp unsweetened cocoa powder
- 1 oz, chopped dark chocolate (70% cacao)
- 1 1/2 cups chicken broth
- 2 tbsp tomato paste
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 4 boneless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then place in the skillet. Sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
- Step 2: In the same skillet, reduce heat to medium and add 1 medium finely chopped onion and 3 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp chipotle chili powder, 1 tsp ground cumin, 2 tbsp unsweetened cocoa powder, and 1/4 tsp ground cinnamon. Toast spices with onion and garlic for 1 minute until aromatic.
- Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently to caramelize the paste.
- Step 5: Pour in 1 1/2 cups chicken broth and bring to a simmer, scraping the pan to loosen browned bits.
- Step 6: Stir in 1 oz chopped dark chocolate until melted and the sauce thickens slightly, about 3-4 minutes.
- Step 7: Return the chicken to the skillet and spoon the mole sauce over each piece. Simmer gently for 2 minutes to meld flavors before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Chocolate Mole 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 Chocolate Mole 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 Chocolate Mole 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 Chocolate Mole 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 Chocolate Mole Sauce?
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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