Sautéed Chicken with Puerto Rican Sofrito and Sweet Plantains

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

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

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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.

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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