Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, chili-rubbed pan-roasted chicken. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Season the chicken with chili powder and salt, to taste. When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan.
Chili-Rubbed Pan-Roasted Chicken is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chili-Rubbed Pan-Roasted Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have chili-rubbed pan-roasted chicken using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chili-Rubbed Pan-Roasted Chicken:
- Prepare 4 boneless, skinless chicken breasts
- Take 2 tbsp chili powder
- Prepare 1 salt to taste
- Take 2 tbsp vegetable oil
- Make ready 1 juice of 2 limes
- Take 2 tbsp honey
- Take 1/4 cup chicken stock
- Get 1/4 cup chopped fresh cilantro
Be the first to rate & review! Place chicken, breast side up, on a rack in a shallow roasting pan. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces.
Steps to make Chili-Rubbed Pan-Roasted Chicken:
- Preheat oven to 375°
- Season both sides of chicken with chili powder and salt.
- Heat oil in oven proof skillet (I recommend cast iron) over medium high heat.
- Add chicken and brown for 4 minutes on one side
- Turn the chicken and transfer to oven. Cook for 15-20 minutes until chicken is done. (Cook time will vary depending on size and thickness of chicken)
- When chicken is done, transfer to plate, cover with foil and keep warm.
- Set pan with drippings over medium high heat. Add lime juice and let come to a boil for 1 minute. Add honey and chicken stock and boil for 1 additional minute.
- Remove from heat and add cilantro.
- Serve pan sauce over chicken and enjoy!
Serve with the roasted onion rounds and thyme. Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy. Add a splash of chicken broth or water. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese.
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