Skillet Chipotle Chicken

Name: Skillet Chipotle Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 0 tsp Table Salt (salt and pepper + 1 teaspoon salt); 1 ½ lb Chicken Breast (1.5 pounds chicken breast, cut in half lengthwise); 1 piece Yellow Onion (1 small/medium yellow onion, diced); 1 tsp Chipotle Powder (1 teaspoon chipotle powder); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Cumin Seeds (1 teaspoon cumin); 4 cloves Garlic (4 cloves garlic, finely minced); ½ cup Chicken Broth (1/2 cup chicken broth); 1 oz Black Beans (1 – 15oz can black beans, drained and rinsed — up to 15); 1 oz Hatch Chili (1 – 4oz can hatch chilies — up to 4); 1 can Tomato (1 can petite diced tomatoes); ½ cup Coconut Milk (1/2 cup full fat coconut milk); 1 cup Corn (1 cup sweet corn); 3 oz Cheddar Cheese (3 oz cheddar cheese, shredded); 3 oz Monterey Jack Cheese (3 oz Monterrey cheese, shredded); 0 pieces Scallion (sliced green onion and chopped cilantro, for garnish); 0 pieces White Rice (white rice, for serving); 0 pieces Greek Yogurt (greek yogurt, for serving); 0 pieces Lime (lime wedges, for serving)

Skillet Chipotle Chicken - Dinner (Mexican)

50 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Table Salt0 tsp · salt and pepper + 1 teaspoon salt
Chicken Breast1 ½ lb · 1.5 pounds chicken breast, cut in half lengthwise
Yellow Onion1 piece · 1 small/medium yellow onion, diced
Chipotle Powder1 tsp · 1 teaspoon chipotle powder
Dried Oregano1 tsp · 1 teaspoon dried oregano
Cumin Seeds1 tsp · 1 teaspoon cumin
Garlic4 cloves · 4 cloves garlic, finely minced
Chicken Broth½ cup · 1/2 cup chicken broth
Black Beans1 oz · 1 – 15oz can black beans, drained and rinsed — up to 15
Hatch Chili1 oz · 1 – 4oz can hatch chilies — up to 4
Tomato1 can · 1 can petite diced tomatoes
Coconut Milk½ cup · 1/2 cup full fat coconut milk
Corn1 cup · 1 cup sweet corn
Cheddar Cheese3 oz · 3 oz cheddar cheese, shredded
Monterey Jack Cheese3 oz · 3 oz Monterrey cheese, shredded
Scallion0 pieces · sliced green onion and chopped cilantro, for garnish
White Rice0 pieces · white rice, for serving
Greek Yogurt0 pieces · greek yogurt, for serving
Lime0 pieces · lime wedges, for serving

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Steps

1Preheat oven to 400 degrees.
2Heat a large oven safe braising pan with a lid to medium-high heat. Once hot add 2 tablespoons of olive oil.
3Liberally season both sides of the chicken breast with salt and pepper. Add the chicken breast to the skillet and cook for 4-5 minutes per side until browned and then remove from the pan.
4Add the diced onion to the skillet and cook for 3-5 minutes until it starts to become tender.
5Next, add the spices and salt and cook an additional 2-3 minutes. Then, add the garlic and cook another 1-2 minutes.
6Lower the heat and then add 1/2 cup of chicken broth to deglaze the pan and scrape up any brown bits.
7Next add the black beans, green chilies, diced tomatoes, and coconut milk. Stir until well combined. Bring the heat back to medium and bring the mixture to a simmer. Let the sauce simmer for 5-7 minutes until it’s reduced just a bit, stirring occasionally so that it doesn’t stick.
8Once it’s finished simmering, remove the pan from the heat and stir in the corn. Then add the chicken breasts back to the pan, nestling them into the sauce.
9Top the skillet with shredded cheese and bake in a 400 degree oven for 5-10 minutes until the cheese is completely melted. Broil the skillet for 1-2 minutes before removing from the oven to brown the cheese.
10Top the chicken with chopped cilantro and green onion. Serve over white rice to soak up the sauce, topped with a dollop of greek yogurt and more cilantro/green onion, and enjoy!