Chicken Mole
Chicken Mole

Mexican cuisine is packed with delicious, complex flavors, and mole is no exception. Mole is the catchall name for many Mexican sauces, but when you think of mole – if you think of mole – you probably think of the dark Oaxacan mole made with mild dried peppers and Mexican chocolate that has a savory, smoky taste. The traditional version can take a long time to make and uses a lot of oil. This lighter Chicken Mole recipe capitalizes on the richness of mole while keeping the calorie count low. Go ahead, top your chicken (or beef, or tofu) with this velvety mole sauce and enjoy a flavorful, protein-packed lunch or dinner!

Store extra mole in the fridge for up to four days, or freeze individual portions in an ice cube tray. Use it to top a Roasted Vegetable Quesadilla, as a dip for baby carrots, or add a dollop to your scrambled eggs. For more Mexican-inspired meals, try these recipes for chicken burrito bowls, a breakfast scramble, and cheesy, slow-cooker enchiladas.

Chicken Topped with Mole Sauce
5 from 1 vote

Chicken in Mole Sauce

This Chicken Mole recipe capitalizes on the flavorful richness of mole while keeping the calorie count low. Enjoy a taste of Mexico!

Course Main Course
Cuisine Mexican
Keyword chicken mole
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings, including 1 cup of sauce
Calories 289 kcal
Author Kirsten Morningstar


  • 3 large dried ancho (or pasilla) chiles stems, seeds, and ribs removed and discarded
  • cups hot water
  • 2 Tbsp. olive oil divided use
  • medium onions chopped
  • 2 cloves garlic chopped
  • 2 (6-inch) corn tortillas toasted, torn into pieces
  • 2 Tbsp. all-natural smooth peanut butter
  • 1 tsp. dried oregano
  • cups low-sodium organic chicken or vegetable broth
  • 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita) chopped
  • 1 tsp. sea salt (or Himalayan salt)
  • 1 tsp. ground black pepper
  • 8 (4-oz.) raw chicken breasts boneless, skinless


  1. Soak chiles in water for 15 minutes. Drain; set aside. 

  2. Heat 2 Tbsp. oil in large saucepan over medium-high heat. 

  3. Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent. 

  4. Add garlic; cook, stirring frequently, for 1 minute. 

  5. Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.

  6. Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.

  7. Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.

  8. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.

  9. Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.

  10. Top each chicken breast with ⅓ cup mole sauce.   

Recipe Notes

  • Dry or stale tortillas are best for this recipe.
  • You can substitute 3 oz. dark chocolate plus 1 pinch of ground cinnamon for Mexican chocolate. 

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Chicken in Mole Sauce
Amount Per Serving (1 serving)
Calories 289 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 73mg 24%
Sodium 539mg 22%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 15g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

chicken mole

chicken mole

Chicken mole
chicken mole

Photographs by Anguel Dimov