Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato

Name: Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn oil; 4 bone-in chicken breast halves (about 10 ounces each), skin on; 2 teaspoons chili powder; Kosher salt; Juice of 2 limes; 2 tablespoons honey; 1/4 cup chicken stock; 2 Tablespoons butter; 3 medium tomatoes, roughly chopped; 1/2 to 1 jalapeno, stemmed and minced with seeds; 1/2 medium red onion, grated; 1 teaspoon kosher salt; 1 clove garlic, peeled; 2 tablespoons extra-virgin olive oil; 1/2 cup chopped fresh cilantro, leaves and stems, divided

Servings: persons

2 tablespoons corn oil
4 bone-in chicken breast halves (about 10 ounces each), skin on
2 teaspoons chili powder
Kosher salt
Juice of 2 limes
2 tablespoons honey
1/4 cup chicken stock
2 Tablespoons butter
3 medium tomatoes, roughly chopped
1/2 to 1 jalapeno, stemmed and minced with seeds
1/2 medium red onion, grated
1 teaspoon kosher salt
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro, leaves and stems, divided

1
Preheat the oven to 375 degrees F.
2
Heat a large ovenproof skillet over medium-high heat.
3
Add the oil and heat until shimmering.
4
Season the chicken with chili powder and salt, to taste.
5
Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes.
6
Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
7
While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt.
8
Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
9
Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
10
When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm.
11
In the meantime, add the lime juice to the pan.
12
After 1 minute, add the honey along with the chicken stock to heat through.
13
Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
14
To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons corn oil, 4 bone-in chicken breast halves (about 10 ounces each), skin on, 2 teaspoons chili powder, Kosher salt, and more.

Yes, Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions