Pan-Seared Chicken with Texas-Inspired Smoky Chipotle Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Pan-seared to golden perfection and served with a smoky chipotle tomato sauce inspired by Texas flavors. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 small (diced) yellow onion
• 3 cloves (minced) garlic cloves
• 1 cup canned diced tomatoes
• 1 tbsp (finely chopped) chipotle in adobo sauce
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 2 tbsp (chopped) fresh cilantro

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp chipotle powder. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
3. Step 3: In the same skillet, add 1 small diced yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 1 cup canned diced tomatoes, 1 tbsp chopped chipotle in adobo sauce, and 1/2 cup chicken broth. Simmer over medium heat for 6-8 minutes until the sauce thickens and slightly reduces.
5. Step 5: Remove the skillet from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Spoon the sauce over the chicken breasts and serve immediately.