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Chicken simmered in a rustic ranchera sauce of tomatoes, onions, and roasted chiles. This high protein, healthy chicken dish makes a quick, family-friendly dinner with bold, fresh flavors.
Roast the roma tomatoes, jalapeño peppers, and garlic cloves on a hot skillet or grill over medium-high heat until their skins blister and char, about 8 minutes. Turn frequently for even roasting.
While the vegetables cool slightly, slice the white onion thinly. Heat olive oil in a large skillet over medium heat, then sauté the onion until softened and beginning to caramelize, about 5 minutes.
Peel the charred skins from the tomatoes and jalapeños. Blend them with roasted garlic, ground cumin, half the cilantro, kosher salt, and black pepper until a rustic salsa forms.
Add chicken breasts to the skillet with onions. Sear each side for 2 minutes over medium-high heat for color and flavor. Reduce heat to medium and pour in the ranchera sauce.
Cover and simmer for 15 minutes, turning occasionally, until the chicken is cooked through and reaches 165°F internally. Finish with the remaining cilantro and serve hot.
