Chili-Rubbed Pan-Roasted Chicken

Name: Chili-Rubbed Pan-Roasted Chicken
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp chili powder; 1 salt to taste; 2 tbsp vegetable oil; 1 juice of 2 limes; 2 tbsp honey; 1/4 cup chicken stock; 1/4 cup chopped fresh cilantro

NCCook @NC_Cook

Wake Forest, North Carolina

This is a recipe from my brother. He usually serves with coconut and lime zest jasmine rice and steamed vegetables. I served over a bed of baby arugula. It would also be very good over baby spinach. The pan sauce is delicious with the peppery arugula!

NCCook @NC_Cook

Wake Forest, North Carolina

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Ingredients

30 mins

4 servings

4boneless, skinless chicken breasts
2 tbspchili powder
1salt to taste
2 tbspvegetable oil
1juice of 2 limes
2 tbsphoney
1/4 cupchicken stock
1/4 cupchopped fresh cilantro

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Steps

30 mins

1

Preheat oven to 375°
2

Season both sides of chicken with chili powder and salt.
3

Heat oil in oven proof skillet (I recommend cast iron) over medium high heat.
4

Add chicken and brown for 4 minutes on one side
5

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)
6

When chicken is done, transfer to plate, cover with foil and keep warm.
7

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.
8

Remove from heat and add cilantro.
9

Serve pan sauce over chicken and enjoy!