Sautéed Chicken with Spicy Mexican Mole Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in a rich, spicy mole sauce with traditional Mexican flavors. This mexican-inspired chicken ready in about 40 minutes pairs about 6 oz each chicken breasts, olive oil, medium, finely chopped 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat and add 4 chicken breasts. Sauté for 6-7 minutes per side until golden brown and cooked through, then remove and set aside.
  2. Step 2: In the same skillet, add 1 finely chopped medium onion and 3 minced garlic cloves, sauté over medium heat for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 chopped chipotle peppers in adobo, 2 tbsp unsweetened cocoa powder, 1 tsp ground cumin, and 1/2 tsp ground cinnamon, cooking for 1 minute until aromatic.
  4. Step 4: Add 1 cup diced canned tomatoes and 1 cup chicken broth, stirring and bringing the mixture to a simmer. Cook for 8-10 minutes until the sauce thickens slightly.
  5. Step 5: Stir in 1 oz chopped dark chocolate until melted and smooth, then season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Return the chicken breasts to the skillet, spoon the mole sauce over them, and cook for another 3-4 minutes to meld flavors before serving.

Frequently asked questions

How long does Sautéed Chicken with Spicy Mexican Mole Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sautéed Chicken with Spicy Mexican 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 Sautéed Chicken with Spicy Mexican 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 Sautéed Chicken with Spicy Mexican 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 Sautéed Chicken with Spicy Mexican 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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