Pan-Seared Chicken with Roasted Chilies and Tomato Salsa

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pan-seared chicken breasts served with a vibrant roasted chili and tomato salsa inspired by the diverse flavors of Mexican regions. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, Roma tomatoes, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 15 min Cook: 20 min Serves 2 Mexican cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
3 whole regional dried chilies (e.g., guajillo or pasilla)
3 medium Roma tomatoes
1 small white onion
2 garlic cloves
1/4 cup chopped fresh cilantro
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lime juice

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Instructions

Step 1: Preheat your oven to 425°F. Place 3 whole dried regional chilies and 3 Roma tomatoes on a baking sheet and roast for 10 minutes until the skins are charred and fragrant.
Step 2: While roasting, season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 3: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest.
Step 4: In a blender, combine the roasted chilies (stemmed and seeded), roasted tomatoes, 1 small white onion (roughly chopped), 2 garlic cloves, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1 tbsp olive oil. Blend until smooth, seasoning with salt to taste.
Step 5: Serve the seared chicken topped with the roasted chili and tomato salsa for a balanced, regional-inspired meal.