Chili-Rubbed Pan-Roasted Chicken
Chili-Rubbed Pan-Roasted Chicken

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chili-rubbed pan-roasted chicken. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chili-Rubbed Pan-Roasted Chicken is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Chili-Rubbed Pan-Roasted Chicken is something that I have loved my entire life. They are nice and they look fantastic.

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.

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 it.

The ingredients needed to make Chili-Rubbed Pan-Roasted Chicken:
  1. Get 4 boneless, skinless chicken breasts
  2. Make ready 2 tbsp chili powder
  3. Take 1 salt to taste
  4. Get 2 tbsp vegetable oil
  5. Take 1 juice of 2 limes
  6. Make ready 2 tbsp honey
  7. Get 1/4 cup chicken stock
  8. Take 1/4 cup chopped fresh cilantro

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.

Instructions to make Chili-Rubbed Pan-Roasted Chicken:
  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!

We are in the midst of Deep Winter and I have a load of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño leftovers waiting for me in the fridge, brought to me. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme. Sheet Pan Roasted Chicken & Potatoes.

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