Sautéed Chicken with Puerto Rican Sofrito and Sweet Plantains

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

Tender chicken breasts cooked in a vibrant Puerto Rican sofrito sauce paired with caramelized sweet plantains for a balance of savory and sweet flavors. This caribbean-inspired chicken ready in about 40 minutes pairs olive oil, tomato sauce, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
  2. Step 2: In the same skillet, add 1/2 cup sofrito and sauté for 2 minutes until fragrant, then stir in 1/2 cup tomato sauce and 1/4 cup water, simmering for 3 minutes until the sauce thickens slightly.
  3. Step 3: Return the chicken breasts to the skillet, spoon the sauce over them, cover, and cook on low heat for 5 minutes to meld flavors.
  4. Step 4: Meanwhile, heat 1 tbsp olive oil in a separate pan over medium heat. Add 2 sliced sweet plantains and fry for 3-4 minutes per side until golden and caramelized.
  5. Step 5: Drizzle 1 tbsp lime juice over the chicken and serve alongside the sweet plantains.

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Frequently asked questions

How long does Sautéed Chicken with Puerto Rican Sofrito and Sweet Plantains take to make?

Total time is about 40 minutes (15 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 Sautéed Chicken with Puerto Rican Sofrito and Sweet Plantains?

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 Puerto Rican Sofrito and Sweet Plantains?

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 Puerto Rican Sofrito and Sweet Plantains 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 Puerto Rican Sofrito and Sweet Plantains?

Caribbean 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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