Pan-Seared Chicken with Spiced Green Chile Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared to golden perfection and topped with a vibrant, smoky green chile sauce that adds a kick of heat and depth. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves 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 rice, quinoa, or a quick salad. 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: 10 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
3, minced garlic cloves
4 oz, peeled and chopped roasted green chiles
1 tsp ground cumin
2 tbsp lime juice
2 tbsp, chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 4 oz roasted green chiles (peeled and chopped), 1 tsp ground cumin, and cook for 2 minutes while stirring.
Step 4: Pour in 1/4 cup chicken broth and 2 tbsp lime juice, simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 5: Stir in 2 tbsp chopped fresh cilantro, then spoon the green chile sauce over the cooked chicken breasts before serving.