Pan-Seared Chicken with Puerto Rican Sofrito Sauce

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

Tender chicken breasts pan-seared and simmered in a flavorful Puerto Rican sofrito sauce featuring peppers, onions, and cilantro. This caribbean-inspired chicken ready in about 40 minutes blends olive oil, medium, diced green bell pepper, medium, diced red bell pepper 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 320 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.

Prep: 15 min Cook: 25 min Serves 4 Caribbean 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. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 1 diced green bell pepper, 1 diced red bell pepper, 1 diced yellow onion, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1 cup tomato sauce, 1/4 cup dry white wine, 1/4 cup chopped fresh cilantro, and 1/2 cup water. Bring the sauce to a simmer and cook for 7-8 minutes until it thickens slightly.
  5. Step 5: Return the chicken breasts to the pan, spoon the sauce over them, cover, and simmer for 5 minutes to meld flavors. Serve hot with sauce spooned on top.

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Frequently asked questions

How long does Pan-Seared Chicken with Puerto Rican Sofrito Sauce take to make?

Total time is about 40 minutes (15 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 Puerto Rican Sofrito 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 Puerto Rican Sofrito 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 Puerto Rican Sofrito 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 Puerto Rican Sofrito Sauce?

Caribbean 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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