Why season and chill this chicken before cooking? That chilling time allows salt to penetrate the chicken and as the muscle fibers break down, it helps the meat reabsorb the juices.

Source: Better Homes and Gardens


Carson Downing

Recipe Summary

15 mins
3 hrs including chilling time


Ingredient Checklist


Instructions Checklist
  • Season chicken generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove from refrigerator and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.

  • Remove skillet from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add chicken (don't crowd the pan). Cook for 5 minutes or until a crust forms (be patient; the chicken will release when it's ready to be turned). Turn and cook for 5 to 7 minutes more or until chicken is done (165°F). Adjust heat as necessary.

  • Remove chicken from skillet to a plate; cover loosely. Remove skillet from heat. Carefully add broth, lime juice, and garlic to skillet (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 5 minutes or until reduced by about half. Remove from heat. Whisk in butter, chipotle, and any juices from the chicken.

  • Spoon sauce over chicken to serve. Sprinkle with cilantro.

Nutrition Facts

259 calories; total fat 15g; saturated fat 5g; polyunsaturated fat 5g; monounsaturated fat 3g; cholesterol 98mg; sodium 361mg; potassium 397mg; carbohydrates 3g; fiberg; sugar 1g; protein 26g; trans fatty acidg; vitamin a 227IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 9mcg; vitamin b12mcg; calcium 19mg; iron 1mg.