Chicken with Mole Sauce Recipe

Name: Chicken with Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken breast halves; 2 tsp (10 ml) chili powder; 1/4 tsp (1 ml) black pepper; 2 tsp (10 ml) olive oil, divided; 1 garlic clove, minced; 1/2 onion, chopped; 1/8 tsp (1 ml) crushed anise seed; 1/4 tsp (1 ml) ground cloves; 1 tbsp (15 ml) chili powder; 2 tsp (10 ml) toasted sesame seed; 1 tsp (5 ml) sugar; 1-1/2 cups (350 ml) chopped fresh tomato; 1/3 cup (80 ml) sliced green onions; 1/3 cup (80 ml) chopped Anaheim pepper; 1-1/2 tbsp (20 ml) fresh-squeezed lime juice; 1-1/2 tsp (7 ml) jalapeno pepper, chopped fine; 1 garlic clove, minced; 1/4 tsp (1 ml) salt; 3/4 cup (175 ml) fresh or frozen corn kernels; 1/3 cup (80 ml) sliced green onions; 1/3 cup (80 ml) chopped Anaheim pepper; 1-1/2 tbsp (20 ml) fresh-squeezed lime juice; 1 tbsp (15 ml) fresh cilantro, chopped; 1-1/2 tsp (7 ml) jalapeno pepper, chopped; 1 garlic clove, minced; 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) ground cumin; 1/4 tsp (1 ml) ground coriander; 2 tbsp (30 ml) unsweetened cocoa powder; 1 tbsp (15 ml) creamy peanut butter

Try this homemade Chicken with Mole Sauce recipe the whole family will love. Made with chicken, chili powder, black pepper and olive oil. Easy step-by-s…

This Chicken with Mole Sauce relies on simple, everyday ingredients such as (10 ml) chili powder, (1 ml) black pepper, (10 ml) olive oil, divided and garlic clove, minced. It comes together quickly and makes 4 servings, at about 915 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

8 boneless, skinless chicken breast halves
2 tsp (10 ml) chili powder
1/4 tsp (1 ml) black pepper
2 tsp (10 ml) olive oil, divided
1 garlic clove, minced
1/2 onion, chopped
1/8 tsp (1 ml) crushed anise seed
1/4 tsp (1 ml) ground cloves
1 tbsp (15 ml) chili powder
2 tsp (10 ml) toasted sesame seed
1 tsp (5 ml) sugar
1-1/2 cups (350 ml) chopped fresh tomato
1/3 cup (80 ml) sliced green onions
1/3 cup (80 ml) chopped Anaheim pepper
1-1/2 tbsp (20 ml) fresh-squeezed lime juice
1-1/2 tsp (7 ml) jalapeno pepper, chopped fine
1 garlic clove, minced
1/4 tsp (1 ml) salt
3/4 cup (175 ml) fresh or frozen corn kernels
1/3 cup (80 ml) sliced green onions
1/3 cup (80 ml) chopped Anaheim pepper
1-1/2 tbsp (20 ml) fresh-squeezed lime juice
1 tbsp (15 ml) fresh cilantro, chopped
1-1/2 tsp (7 ml) jalapeno pepper, chopped
1 garlic clove, minced
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) ground coriander
2 tbsp (30 ml) unsweetened cocoa powder
1 tbsp (15 ml) creamy peanut butter
1/4 cup (60 ml) tomato sauce
1 cup (225 ml) low sodium chicken broth
1 package 10-inch flour tortillas
Fresh cilantro (garnish, optional)
Fresh Tomato Salsa (recipe follows)
Fresh Corn Salsa (recipe follows)

1
Mix 2 tsp (10 ml) chili powder and 1/4 tsp (1 ml) pepper together.
2
Rub mixture over entire surface of chicken breasts, all sides.
3
Set aside.
4
Heat 1 tsp (5 ml) oil in large skillet over medium heat until hot.
5
Add garlic and onions; saute until soft.
6
Remove from heat and place onion mixture in blender container.
7
To container, add anise seed and next 9 ingredients (anise seed through tomato sauce).
8
Cover and process until smooth.
9
With blender running, add chicken broth in slow, steady stream to make a smooth sauce.
10
Set aside.
11
Heat remaining oil in skillet.
12
Add chicken and saute over medium heat, turning frequently until done.
13
This will take about 10 to 15 minutes.
14
Add sauce and cook uncovered another 5 minutes or until chicken is tender.
15
Spoon sauce equally onto individual plates.
16
Diagonally slice chicken into 1/4-inch slices and arrange 1 chicken breast half per plate.
17
Place a spoonful each of Fresh Tomato Salsa and Fresh Corn Salsa on each plate.
18
Garnish with cilantro.
19
Heat the tortillas and serve as bread for dipping and filling.
20
Combine all ingredients in bowl.
21
Cover and store in refrigerator to chill until ready to serve.
22
Combine all ingredients in bowl.
23
Cover and store in refrigerator until ready to serve.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 8 boneless, skinless chicken breast halves, 2 tsp (10 ml) chili powder, 1/4 tsp (1 ml) black pepper, 2 tsp (10 ml) olive oil, divided, and more.

Yes, Chicken with Mole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
915 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

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