Pan-Roasted Chicken with Mole Sauce

Chocolate is often used in savory dishes in Mexican cuisine. For this pan-roasted chicken dish, the chocolate in the mole sauce cuts the spiciness. Store leftover sauce, covered in the refrigerator, for up to two weeks. Use it on enchiladas or rice, or to enliven roast pork or turkey.

Yield: 4 servings (serving size: 6 ounces chicken and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 30%
  • Fat: 8.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.6g
  • Carbohydrate: 14.4g
  • Fiber: 3.1g
  • Cholesterol: 88mg
  • Iron: 2.5mg
  • Sodium: 471mg
  • Calcium: 46mg


  • 2 (8-ounce) chicken breast halves, skinned
  • 2 (6-ounce) chicken thighs, skinned
  • 2 chicken drumsticks (about 8 ounces)
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 1/3 cups warm Mole Sauce
  • Lime wedges (optional)
  • Chopped fresh cilantro (optional)


  1. Preheat oven to 350°.
  2. Sprinkle chicken with salt and pepper. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breasts to pan; cook 5 minutes, turning occasionally. Add chicken thighs and drumsticks to pan; cook 5 minutes, turning occasionally. Bake at 350° for 30 minutes or until done, turning halfway through cooking time.
  3. Spoon 1 tablespoon pan drippings into Mole Sauce. Serve sauce with chicken. Garnish with lime wedges and cilantro, if desired.
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