Chili-Rubbed Pan-Roasted Chicken – a delicious recipe with chicken breasts, chili powder, salt, vegetable oil, limes, honey. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
6
Cook for 15-20 minutes until chicken is done.
7
(Cook time will vary depending on size and thickness of chicken)
8
When chicken is done, transfer to plate, cover with foil and keep warm.
9
Set pan with drippings over medium high heat.
10
Add lime juice and let come to a boil for 1 minute.
11
Add honey and chicken stock and boil for 1 additional minute.
12
Remove from heat and add cilantro.
13
Serve pan sauce over chicken and enjoy!
290
kcal
Calories
12
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 2 tbsp chili powder, 1 salt to taste, 2 tbsp vegetable oil, and more.
Yes, Chili-Rubbed Pan-Roasted Chicken falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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