Pan-Seared Chicken with Spiced Mole Sauce
Juicy pan-seared chicken breasts served with a rich, smoky mole sauce inspired by the vibrant flavors of Puerto Rico. This Latin American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 medium, diced onion
- 4 cloves, minced garlic cloves
- 2 peppers, chopped chipotle peppers in adobo sauce
- 2 tbsp unsweetened cocoa powder
- 1 1/2 cups chicken broth
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 tbsp brown sugar
- to taste salt
- to taste black pepper
- for garnish, 2 tbsp chopped cilantro leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with salt and black pepper, then sear each for 5 minutes per side until golden brown and cooked through; transfer to a plate and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium diced onion with 4 minced garlic cloves over medium heat for 4 minutes until translucent and fragrant.
- Step 3: Stir in 2 chopped chipotle peppers in adobo, 2 tbsp unsweetened cocoa powder, 2 tbsp tomato paste, 1 1/2 cups chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp ground cinnamon, and 1 tbsp brown sugar. Simmer for 10 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Return the chicken breasts to the skillet with the mole sauce and spoon the sauce over them. Cook together for 3 minutes to meld flavors.
- Step 5: Serve the chicken topped with 2 tbsp chopped cilantro leaves for a fresh finish.
Frequently asked questions
How long does Pan-Seared Chicken with Spiced Mole Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Spiced Mole Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Spiced Mole Sauce?
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 Spiced Mole Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Mole Sauce?
Latin American 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.
