Pan-Seared Chicken with Smoky Poblano and Black Bean Salsa

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

Juicy pan-seared chicken breasts served with a vibrant smoky poblano and black bean salsa, bringing a taste of the Southwest to your table. This mexican-inspired chicken (gluten free) ready in about 30 minutes blends (6 oz each) skinless chicken breasts, olive oil, medium poblano peppers 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: 15 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large skillet over medium-high heat and add 1 tbsp olive oil. Rub 2 skinless chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, then sear in the skillet, cooking 5-6 minutes per side until golden and cooked through (internal temperature 165°F). Remove chicken and let rest.
  2. Step 2: While chicken cooks, char 2 medium poblano peppers over an open flame or under the broiler, turning frequently until skin is blackened and blistered, about 5 minutes. Place peppers in a bowl covered with plastic wrap for 10 minutes to steam.
  3. Step 3: Peel and dice the cooled poblanos into 1/2-inch pieces. In a medium bowl, combine diced poblanos, 1 cup drained black beans, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp ground cumin, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine.
  4. Step 4: Slice rested chicken and serve topped with the smoky poblano and black bean salsa.

Frequently asked questions

How long does Pan-Seared Chicken with Smoky Poblano and Black Bean Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 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 Smoky Poblano and Black Bean 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 Smoky Poblano and Black Bean 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 Smoky Poblano and Black Bean 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.

Is Pan-Seared Chicken with Smoky Poblano and Black Bean Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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