Pan-Seared Chicken with San Antonio Pepper Salsa
Tender pan-seared chicken breasts topped with a vibrant, fresh salsa inspired by the flavors found in San Antonio’s local markets. This mexican-inspired chicken ready in about 27 minutes blends (6 oz each) skinless chicken breasts, olive oil, salt 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.
Ingredients
- 2 pieces (6 oz each) skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small, seeded and finely chopped fresh jalapeño pepper
- 1/2 cup diced small red bell pepper
- 1/2 cup halved yellow cherry tomatoes
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp fresh lime juice
- 1 tsp honey
Instructions
- Step 1: Pat 2 chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
- Step 2: Place chicken breasts in the hot skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove from heat and rest for 5 minutes.
- Step 3: While chicken rests, combine 1 small finely chopped jalapeño pepper, 1/2 cup diced red bell pepper, 1/2 cup halved yellow cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro leaves, 1 tbsp fresh lime juice, and 1 tsp honey in a bowl. Stir gently until well mixed.
- Step 4: Spoon the fresh San Antonio pepper salsa over each chicken breast just before serving, allowing the bright flavors to complement the savory chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with San Antonio Pepper Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 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 San Antonio Pepper 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 San Antonio Pepper 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 San Antonio Pepper 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 San Antonio Pepper 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.
