Pan-Seared Chicken with Roasted Regional Chilies and Tomato Salsa

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

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 ready in about 35 minutes blends (6 oz each) chicken breasts, medium Roma tomatoes, small white 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 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.
  2. Step 2: While roasting, season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
  3. 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.
  4. 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.
  5. Step 5: Serve the seared chicken topped with the roasted chili and tomato salsa for a balanced, regional-inspired meal.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Regional Chilies 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 Regional Chilies 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 Regional Chilies 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 Regional Chilies 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 Regional Chilies 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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