Pan-Seared Chicken with Regional Chili and Tomato Sauce

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

This dish features tender pan-seared chicken breasts simmered in a vibrant regional chili and tomato sauce, highlighting flavors typical of northern Mexico. This mexican-inspired chicken ready in about 50 minutes blends (6 oz each) 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 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: 20 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 2 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1/2 cup hot water for 15 minutes until softened.
  2. Step 2: While chilies soak, heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then sear them for 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 1 finely chopped medium onion and 4 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  4. Step 4: Drain chilies, then blend with their soaking water, 14 oz canned crushed tomatoes, 1 cup chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano until smooth.
  5. Step 5: Pour the chili-tomato sauce into the skillet with the onions and garlic. Simmer over medium-low heat for 10 minutes until the sauce thickens and flavors meld.
  6. Step 6: Return chicken breasts to the skillet, spooning sauce over them, and cook for an additional 5 minutes to heat through.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Regional Chili and Tomato Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 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 Regional Chili and Tomato 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 Regional Chili and Tomato 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 Regional Chili and Tomato 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 Regional Chili and Tomato 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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