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 blends about 6 oz each chicken breasts, olive oil, medium, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Spicy Mexican Mole Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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