Sautéed Chicken with Roasted Poblanos and Tomato Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sautéed chicken breasts simmered in a smoky roasted poblano and tomato sauce, balancing mild heat with rich flavor. This Mexican-inspired street-food recipe, ready in about 55 minutes, pairs chicken breasts, poblano peppers, roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 20 min Cook: 35 min Serves 4 Mexican cuisine 310 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4, boneless and skinless, about 6 oz each chicken breasts
3, roasted, peeled, and diced poblano peppers
4 medium, diced roma tomatoes
1 medium, diced yellow onion
3, minced garlic cloves
3 tbsp olive oil
1 tsp ground cumin
1 cup chicken broth
1 1/2 tsp salt
3/4 tsp black pepper
2 tbsp, chopped for garnish fresh cilantro

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 450°F. Place 3 whole poblano peppers on a baking sheet and roast for 15 minutes, turning every 5 minutes until evenly charred. Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel skins, remove stems and seeds, then dice.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 diced yellow onion and 3 minced garlic cloves over medium heat for 4 minutes until translucent and fragrant.
Step 4: Add 4 diced roma tomatoes, 1 tsp ground cumin, 1 tsp salt, 1/4 tsp black pepper, and the diced roasted poblanos. Cook for 6-7 minutes until tomatoes break down and sauce thickens.
Step 5: Pour in 1 cup chicken broth and simmer sauce for 5 minutes. Return chicken breasts to skillet, spoon sauce over them, and cook for an additional 3 minutes to meld flavors.
Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve warm.