Pan-Seared Chicken with Smoky Chili and Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A tender pan-seared chicken dish simmered in a smoky chili and tomato sauce, delivering a perfect balance of heat and savory depth. This Mexican-inspired game-day recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 4 pieces (about 6 oz each) boneless skinless chicken breasts
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium, finely diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp dried chili flakes
• 14 oz canned crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and sear for 4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
3. Step 3: Lower heat to medium and add remaining 1 tbsp olive oil to the skillet. Add 1 medium finely diced yellow onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 4 minced garlic cloves and 1 tsp dried chili flakes, cooking for 1 minute until fragrant.
5. Step 5: Pour in 14 oz canned crushed tomatoes and 1/2 cup chicken broth, stirring to combine. Simmer the sauce for 8-10 minutes until it thickens slightly and coats the back of a spoon.
6. Step 6: Return the chicken breasts to the skillet, spoon the sauce over them, and cook together for another 2 minutes to meld flavors.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.