Pan-Seared Chicken with Sweet Chocolate Mole Sauce

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

Juicy pan-seared chicken breasts served with a velvety chocolate mole sauce that balances sweet and savory flavors. This mexican-inspired chicken ready in about 35 minutes blends olive oil, unsweetened cocoa powder, chicken broth 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: 10 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 salt and black pepper to taste. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a warm plate.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, then sauté 1 small finely chopped onion and 3 minced garlic cloves over medium heat for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 2 tbsp unsweetened cocoa powder, 1 tsp cumin powder, 1 tsp dried chili powder, and 1 tbsp brown sugar; cook for 2 minutes until the spices bloom and the mixture thickens slightly.
  4. Step 4: Pour in 1 cup chicken broth and whisk to combine, simmering the sauce over low heat for 5-7 minutes until it thickens and coats the back of a spoon.
  5. Step 5: Return the chicken breasts to the skillet and spoon the chocolate mole sauce over them; cook together for 2 minutes to meld flavors before serving warm.

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Frequently asked questions

How long does Pan-Seared Chicken with Sweet Chocolate Mole Sauce take to make?

Total time is about 35 minutes (10 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 Sweet Chocolate Mole 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 Sweet Chocolate 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 Sweet Chocolate 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 Sweet Chocolate Mole Sauce?

Mexican 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.

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