Pan-Seared Chicken with Roasted Poblano and Tomato Salsa

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

Tender chicken breasts pan-seared to golden perfection, topped with a smoky roasted poblano and fresh tomato salsa bursting with zesty flavors. This mexican-inspired chicken ready in about 35 minutes blends medium poblano peppers, medium Roma tomatoes, finely diced red 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 350 calories and feeds 2, 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: 20 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning occasionally, until skins are charred and blistered. Transfer to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
  2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, and 1/2 tsp ground cumin.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
  4. Step 4: Peel skins off the steamed poblano peppers, remove seeds, and finely dice them. In a medium bowl, combine the diced poblanos with 3 medium diced Roma tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and remaining 1/2 tsp salt. Stir gently to combine.
  5. Step 5: Serve the seared chicken breasts topped generously with the roasted poblano and tomato salsa for a vibrant, smoky, and tangy finish.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Poblano and Tomato Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 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 Roasted Poblano and Tomato Salsa?

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 Roasted Poblano and Tomato 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 Roasted Poblano and Tomato Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Poblano and Tomato Salsa?

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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