Pan-Seared Chicken with Poblano-Cilantro Sauce

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

Tender chicken breasts pan-seared to golden perfection, served with a vibrant, mildly spicy poblano and cilantro sauce. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken breasts in the skillet and cook for 6 minutes on the first side without moving until golden brown, then flip and cook for another 5 minutes until cooked through (internal temp 165°F). Remove from skillet and cover loosely with foil.
  3. Step 3: While chicken cooks, char 2 medium poblano peppers over an open flame or under the broiler until the skin is blackened and blistered, about 5 minutes, turning frequently. Place in a bowl and cover with plastic wrap for 10 minutes to steam.
  4. Step 4: Peel the charred skin from the poblanos, remove seeds, and roughly chop the flesh. In a blender, combine the roasted poblano flesh, 1 cup fresh cilantro leaves, 3 garlic cloves, 2 tbsp lime juice, 1/3 cup sour cream, and 1/4 cup water. Blend until smooth and creamy.
  5. Step 5: Spoon the poblano-cilantro sauce over the cooked chicken breasts and serve immediately, garnished with extra cilantro if desired.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Poblano-Cilantro 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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Poblano-Cilantro 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 Poblano-Cilantro 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 Poblano-Cilantro 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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