When you’re craving something bold, comforting, and totally satisfying, this chicken mole recipe with premade mole sauce is about to become your new instant favorite.
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This quick chicken mole is the best way to get all the deep, complex flavors of traditional mole—think chili peppers, Mexican chocolate, and a silky reddish brown sauce—without spending hours in the kitchen or tracking down hard-to-find ingredients. With just a handful of pantry staples and a good jar of mole paste from your local grocery store or Mexican market, this version of chicken mole is weeknight-friendly and absolutely delicious.
Whether you’re a meal-prep pro, a flavor adventurer, or just someone who wants dinner on the table fast (with minimal cleanup), this recipe delivers. Just like my sopa de conchitas it is ready in less than 30 minutes. This is definitely one of our family’s favorite quick and easy weeknight dinners.
Juicy chicken thighs or chicken breast simmer in a thick, rich sauce that tastes like you’ve been stirring it all day, but really, you just let the premade mole sauce do the heavy lifting. Serve it with warm corn tortillas, over rice—the possibilities are endless.
Love Mexican chicken recipes? Here are 45 more!
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Buy Now → Why You’ll Love This Chicken Mole with Premade Mole Sauce
- Super easy: Just a few steps and you’re done—no blender or roasting ancho chiles required!
- Versatile: Works with chicken thighs, drumsticks, or even leftover rotisserie chicken or leftover Thanksgiving turkey.
- Deep, authentic flavor: Mole poblano paste brings smoky, chocolatey, and spicy notes in one thick sauce.
- Fast enough for busy nights, but special enough for company.
- Leftovers reheat beautifully
- Pairs perfectly with Mexican street corn or fluffy flour tortillas.
- No need to hunt for mole negro, mole verde, or specialty ingredients—most grocery stores now carry mole paste in a number of flavors and all of them work here.
This Is The Quickest Way To Chicken Mole
This recipe is for anyone who loves the idea of homemade chicken mole but doesn’t have all afternoon to simmer and stir. Using premade mole sauce is a total game-changer—it brings all the rich flavor you expect, with just a few simple steps.
Grab these ingredients:
You’ll start by browning chicken pieces in a Dutch oven or large skillet with a few tablespoons of oil until it looks like this:
Then, sauté onion and garlic until golden brown, add your mole paste, and thin it out with chicken broth (or water and chicken bouillon if you’re out of broth). Let everything simmer together until the chicken is super tender and the sauce is thick and glossy.
It’s a dinner you can pull off even on a busy weeknight, plus, the leftovers only get better—hello, chicken mole tacos for lunch tomorrow!
*What to do with the leftover mole paste: You can make more chicken mole or…make a batch of my mole membrillo donuts. These may sound crazy but the chocolate and warm spices in the mole paste pop in desserts—so good!
Serving Suggestions
This chicken mole is endlessly adaptable—serve it family-style for a cozy Sunday dinner, or dress it up for a special occasion. Here are some ideas to get you inspired:
- Shred the chicken and stuff it into warm flour tortillas with cheese for easy chicken quesadillas. Serve with my favorite crushed strawberry margaritas.
- Spoon over fluffy Mexican green rice and top with extra sauce.
- Add a dollop of sour cream and a sprinkle of sesame seeds for a creamy, nutty finish.
- Serve alongside sautéed bell peppers or roasted vegetables for extra color and nutrition.
- Pair with a simple green salad and if you have extra time, baked arroz con leche for dessert.
- Try it as a filling for enchiladas or even as a topping for baked potatoes—trust me, it works!
Whether you’re cooking for picky eaters, busy weeknights, or looking to impress with a new version of chicken mole, this recipe is your shortcut to a meal that feels celebratory but simple. You don’t need a slow cooker or a laundry list of specialty ingredients—just a jar of mole poblano paste, some good chicken, and a few pantry staples. Next time you’re at the grocery store, grab what you need and give it a try. Your dinner table is about to get a whole lot more delicious.
More Mole Recipes
For more cozy, flavor-packed recipes, explore these mole recipes below—our next favorite dinner might be just a click away!
- Easy Pumpkin Mole Sauce
- From-Scratch Chicken Mole Poblano
- Manchamantel Mole Sauce (Chipotle and Pineapple Mole)
Quick Chicken Mole With Premade Mole Sauce
When you’re craving something bold, comforting, and totally satisfying, this chicken mole recipe with premade mole sauce is about to become your new instant favorite.
Ingredients
- 2 pounds bone-in, skin on chicken pieces (thighs, drumsticks, or breasts or a combination, depending on what you prefer)
- 2 teaspoons kosher salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 3 tablespoons neutral-flavored oil like avocado or grapeseed oil
- 1 white onion, chopped
- 1 clove garlic, chopped
- 1/2 cup mole poblano paste
- 3 cups chicken broth
- 2 tablespoons creamy peanut butter
- Toasted sesame seeds and pumpkin seeds for garnish, optional
Instructions
- Pat 2 pounds of chicken thighs, drumsticks or breasts (or a combination) dry and season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
- Heat 3 tablespoons avocado oil in a Dutch oven over medium-high heat. Add chicken in a single layer and sear until golden brown on both sides, about 3-4 minutes per side (you may need to do this in batches). Remove chicken and set aside.
- In the same pot, add 1 chopped white onion and 1 minced garlic clove to the fat leftover from the chicken. Season with salt and pepper. Cook over medium-high heat until softened and starting to get golden.
- Reduce the heat to medium-low. Stir in 1/2 cup mole poblano paste, 3 cups chicken broth, and 2 tablespoons peanut butter. Stir until mole paste and peanut butter until they are completely incorporated.
- Return chicken to the pot, cover, and simmer on low for 25-30 minutes, or until chicken is cooked through and sauce is thick. Taste and adjust seasoning.
- Garnish with toasted sesame seeds and a sprinkle of pumpkin seeds for crunch. Serve warm with corn or flour tortillas, rice, and a wedge of lime.
Notes
- Smooth Sauce Tip: If you prefer a silky, restaurant-style mole sauce, blend the finished sauce in a blender before adding the chicken back into the sauce. The onions and garlic give the sauce a chunkier texture, so blending will make it ultra-smooth.
- Make Ahead: The flavors deepen as the mole sits. Make the sauce a day ahead and reheat gently for even more deliciousness.
- Chicken Choices: Thighs and drumsticks add the most flavor and stay juicy, but you can use any combination of chicken pieces you like.
- Nut Allergy Note: The peanut butter adds creaminess and depth, but you can substitute almond butter or sunflower seed butter if needed. Check the mole paste ingredients for nuts as well.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 107mgSodium: 485mgCarbohydrates: 13gFiber: 5gSugar: 1gProtein: 33g
This recipe sounds-good. But where does the Mexican Chocolate come in ?
It is in the mole paste if you purchase one that contains Mexican chocolate. That being said, there are many mole sauces that don’t contain chocolate.