Pan-Seared Chicken with Mexican Mole Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared to golden perfection and served with a rich, complex mole sauce featuring traditional Mexican spices and chocolate. This mexican-inspired chicken ready in about 35 minutes pairs olive oil, medium, finely chopped onion, minced garlic cloves 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 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 finely chopped medium onion and 3 minced garlic cloves; sauté over medium heat for 4 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tsp dried ancho chili powder, 1 tsp ground cumin, and 1 small cinnamon stick; cook for 1 minute until spices bloom.
  5. Step 5: Add 2 tbsp tomato paste and 1 cup chicken broth, scraping up any browned bits. Simmer on low for 5 minutes.
  6. Step 6: Stir in 1 oz chopped unsweetened dark chocolate until melted and sauce thickens slightly, about 3 minutes.
  7. Step 7: Return chicken to skillet and spoon sauce over breasts. Cook together for 2 minutes to meld flavors.
  8. Step 8: Remove cinnamon stick, garnish with 2 tbsp chopped fresh cilantro, and serve hot.

Frequently asked questions

How long does Pan-Seared Chicken with Mexican Mole Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 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-Seared Chicken with Mexican Mole Sauce?

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-Seared Chicken with Mexican 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 Mexican 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 Mexican 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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