Pan-Seared Chicken with Spiced Tomato and Poblano Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served with a smoky, spiced tomato and poblano pepper sauce that balances heat and sweetness. This mexican-inspired chicken (gluten free) ready in about 40 minutes blends olive oil, medium, diced fresh tomatoes, small, finely chopped yellow onion 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 320 calories and feeds 4, 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: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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 until shimmering and hot. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through; internal temperature should reach 165°F. Remove chicken and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, then sauté 1 small finely chopped yellow onion and 4 minced garlic cloves over medium heat for 3 minutes until fragrant and translucent.
  3. Step 3: Add 2 roasted and diced medium poblano peppers and 3 diced fresh tomatoes to the skillet. Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 5 minutes until the tomatoes soften and release juices.
  4. Step 4: Pour in 1/2 cup chicken broth, scraping the browned bits off the pan bottom. Simmer the sauce for 7-8 minutes until it thickens slightly and coats the back of a spoon.
  5. Step 5: Stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice. Adjust seasoning with salt and pepper as needed.
  6. Step 6: Spoon the spiced tomato and poblano sauce over the seared chicken breasts and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with Spiced Tomato and Poblano Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 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 Spiced Tomato and Poblano Sauce?

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 Spiced Tomato and Poblano 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 Tomato and Poblano 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.

Is Pan-Seared Chicken with Spiced Tomato and Poblano Sauce 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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