Pan-Seared Chicken with Red Chile and Roasted Green Chile Salsa

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Tender pan-seared chicken breasts served with a vibrant salsa made from roasted New Mexico green chiles and smoky dried red chile powder, inspired by Santa Fe flavors. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, dried red chile powder 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 rice, quinoa, or a quick salad. 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: 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 boneless skinless chicken breasts (6 oz each) and season evenly on both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp dried red chile powder. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
  3. Step 3: While the chicken cooks, combine 1 cup roasted green chiles (peeled and chopped), 1/4 cup finely chopped red onion, 2 minced garlic cloves, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1 tbsp olive oil in a bowl. Stir well to create the salsa.
  4. Step 4: Serve the chicken topped with the roasted green chile salsa immediately, garnished with extra cilantro if desired.

Frequently asked questions

How long does Pan-Seared Chicken with Red Chile and Roasted Green Chile Salsa take to make?

Total time is about 30 minutes (15 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 Red Chile and Roasted Green Chile Salsa?

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 Red Chile and Roasted Green Chile Salsa?

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 Red Chile and Roasted Green Chile Salsa 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.

Is Pan-Seared Chicken with Red Chile and Roasted Green Chile Salsa 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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