Sautéed Chicken with Texas-Style Spiced Rub and Roasted Poblano Peppers

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

Tender chicken breasts rubbed with a bold Texas-inspired spice blend, sautéed to golden perfection, and served alongside charred roasted poblano peppers for a smoky finish. This mexican-inspired chicken (gluten free) ready in about 40 minutes pairs boneless skinless chicken breasts, poblano peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (10 ratings) Prep: 20 min Cook: 20 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning every 5 minutes, until the skins are blackened and blistered. Remove from oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into 1/2-inch strips.
  2. Step 2: In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to make the Texas-style spice rub.
  3. Step 3: Pat dry 2 boneless skinless chicken breasts (6 oz each). Rub each breast evenly with 1 1/2 tbsp olive oil, then coat both sides with the spice rub.
  4. Step 4: Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sauté for 5-6 minutes on each side, until the internal temperature reaches 165°F and the exterior is golden brown.
  5. Step 5: Remove chicken from heat and let rest 5 minutes. Drizzle with 1 tbsp fresh lime juice and serve topped with the roasted poblano strips.

Frequently asked questions

How long does Sautéed Chicken with Texas-Style Spiced Rub and Roasted Poblano Peppers take to make?

Total time is about 40 minutes (20 min prep + 20 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 Texas-Style Spiced Rub and Roasted Poblano Peppers?

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 poblano peppers from drying out.

Can I substitute ingredients in Sautéed Chicken with Texas-Style Spiced Rub and Roasted Poblano Peppers?

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 Texas-Style Spiced Rub and Roasted Poblano Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sautéed Chicken with Texas-Style Spiced Rub and Roasted Poblano Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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