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Chipotle Chicken

Chipotle Chicken - recipe card
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Juicy chicken breasts are marinated in a smoky chipotle adobo mixture, then pan-seared and finished in a rich, creamy chipotle sauce. This 30-minute weeknight dinner delivers deep, complex heat balanced by tangy cream and a touch of lime.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large), pounded to 3/4-inch even thickness
  • 2 tablespoons chipotle peppers in adobo sauce, minced (from a can, plus 1 tablespoon adobo sauce)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup finely diced yellow onion (about 1/2 medium onion)
  • 1/4 cup chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1 tablespoon freshly squeezed lime juice (from about 1/2 lime)
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions

  1. In a medium bowl, combine the minced chipotle peppers with adobo sauce, garlic, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the pounded chicken breasts and turn to coat evenly. Cover and let marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor.
  2. Heat 1 tablespoon vegetable oil in a large heavy-bottomed skillet (preferably cast-iron or stainless steel) over medium-high heat until the oil shimmers and ripples. Carefully place the chicken breasts in the skillet, arranging them in a single layer without crowding (cook in batches if needed).
  3. Sear the chicken for 4 to 5 minutes without moving, until the bottom is deeply browned and releases easily from the pan. Flip and cook the other side for 3 to 4 minutes until the internal temperature reaches 155°F / 68°C. Transfer chicken to a plate; tent loosely with foil.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the diced onion and cook, stirring frequently, for 2 to 3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
  5. Pour in the chicken broth and bring to a boil, using a wooden spatula to deglaze the pan fully, about 30 seconds. Let the broth reduce slightly, about 1 minute.
  6. Reduce the heat to medium-low and slowly pour in the heavy cream, stirring constantly. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  7. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken, reduce heat to low, cover, and simmer for 5 to 7 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce has thickened slightly.
  8. Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or lime if needed. Garnish with chopped cilantro and serve immediately.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place chicken and sauce in a covered skillet over medium-low heat for 5 to 7 minutes, or microwave on 50% power in 30-second bursts until warm. Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. For an oven alternative, after searing, transfer chicken to a baking dish, pour sauce over, and bake at 375°F / 190°C for 15 to 20 minutes until internal temperature reaches 165°F / 74°C.

Nutrition

Keywords: chipotle chicken, smoky chicken breast, chipotle cream sauce, Mexican chicken recipe, spicy chicken dinner, weeknight meal, pan-seared chicken, chipotle peppers in adobo, 30 minute meal, creamy chipotle

Find it online: https://copycatkitchenco.com/chipotle-chicken/