Chipotle Garlic Butter Chicken

If ever, oh ever, a winner there was, this Chipotle Garlic Butter Chicken is one because … because because because BECAUSE!!

Ahem. Sorry. Can you tell I like this one? This is a no-fail, easy-as-can-be, utterly simple chicken recipe that tends to almost disappear from the pan before I’ve even set it down on the dinner table. It’s so flavorful and such a crowd-pleaser, I think you guys are really going to enjoy this spicy, smoky spin on my popular “Best Tuscan Garlic Butter Chicken” recipe.

What is Garlic Butter Chicken?

This really is a catch-all term. Not to be confused with Indian “Butter Chicken” which I need to share a version of here soon, this is simply a basic, straightforward preparation of chicken breasts that employs the flavor-boosting powers of both garlic (lots of it) and creamy butter.

What I like about it, is once you learn the basic method here, you can really take it in so many different directions. The first version I shared here had a Tuscan flare, with some spinach and tomatoes. This version, however, is for all you lovers of spice and smoke. The addition of chipotles and a little of the adobo sauce in which they are packed really provides the backbone of this recipe. The flavor is undeniable and downright addicting.

Oh, by the way – chipotles are just smoked jalapeños.

How to Make Chicken Breasts Taste Good: A Manifeasto

So, I am never not hunting down great ways to make the absolute most of basic (otherwise boring) boneless, skinless chicken breasts. They’re just okay, as they stand, and frankly I think they pale in comparison to darker cuts of meat. I’m a chicken thighs gal, truth be told, but there are some really great ways to wield the most flavor and potential from a simple boneless breast.

Once you’ve got them down, those tips and tricks tucked away safely in your pocket, you’re good to go; set for a lifetime of superior chicken cookery. Let’s quickly talk about a few of those tricks, shall we? I think it’s worth taking a few minutes to go over.

Cooking Tips for Better Chicken Breasts

1. Cut them in half. Whether you butterfly them and slice them through their middles, cross-wise, or you hack them straight down their centers, length-wise – a chicken breast is gong to serve you better if you’ve divided it in half before cooking. A single chicken breast is really a lot of meat – enough to feel two grown people – so I always like to cut mine in half before I do any sort of cooking.
2. Pound them in half. I don’t always do this, or call for this step in my recipes. But if you struggle to find the juiciness in your chicken breasts, a really REALLY cool trick is to place them in a plastic zip-top bag (or underneath some plastic wrap) and pound them to about half of their original thickness. This not only helps reduce the cooking time (a great My Kitchen Little hack!), but also tends to wield a juicier, more evenly cooked piece of meat in the end.
3. Season. Season Season. Chicken breasts are white meat and hence, lacking in flavor compared to their dark meat brethren. Besides giving them a good pounding, another sure-fire way to make them the best that they can be is to get over any shyness in the seasoning department.

Whether you’re opting for a marinade or a spice rub or paste, a dressing or a pan sauce, finding creative and clever ways to impart great, bold flavors into or onto a simple chicken breast is an essential step in making them taste not just good, but great. Yes, chicken breasts can be great. You just have to know the tricks.

How to Serve this Spicy Garlic Butter Chicken

I mean, just look at that orangey, glowing sauce. It’s too good not to sop up all the way to the last drop, you know? As such, a great starchy component is necessary here. I’d say go with something you’ve already got on hand, as recipes like this are so fantastic when you need to use up things.

Got some rice around? Use that! Quinoa, farro, heck – even bulgur wheat would be good. Cous Cous? Yes. Also, all the pastas would be good here, save for maybe lasagna noodles. Just ask yourself: how do I soak up this liquid gold to the very best of my ability?

I trust you’ll figure this part out splendidly.

How to make this Chipotle Garlic Butter Chicken: The Breakdown

You will need:

3 to 4 boneless, skinless chicken breasts (you can also use tenderloins or thighs, if you’ve got them)

1 TBSP olive or vegetable oil, for cooking

Salt and pepper, as needed (about 1.5 tsp each)

2.5 TBSP butter

1 cup diced onion

2 minced chipotle peppers + 2 tsp adobo sauce (chipotles are sold in cans with the adobo sauce)

1.5 cups halved grape or cherry tomatoes

3 to 4 garlic cloves, minced or grated

1 cup half and half

⅔ cup crumbled cotija cheese or crumbled feta

Serving Suggestion: Rice or pasta

Chipotle Garlic Butter Chicken: Step-by-Step

1. Place a large, heavy skillet over medium-high heat and add the olive oil. Season both sides of the chicken with salt and pepper and cook them, in batches if necessary, on both sides until golden brown; about 3 to 4 minutes per side. Transfer the chicken to a tray or plate to rest while you make the sauce.
2. Reduce the heat to medium and add the butter, onion, chipotles, adobo, and the tomatoes to the pan. If the pan seems dry, you can also add a little more oil, if necessary. Cook these veggies for 3 to 4 minutes, stirring frequently. Add the garlic and cook for one minute, stirring. Add the half and half and crumbled cheese; stir. Season the sauce with salt and pepper to taste. Slide the chicken back in the pan and allow it to simmer in the sauce for about 5 minutes, to finish cooking it all the way through. 
3. Serve right away, sprinkled with peppery arugula or cilantro, alongside with either rice or pasta (to soak up the sauce)

If you like the looks of this Chipotle Garlic Butter Chicken, you might also enjoy:

Best Tuscan Garlic Butter Chicken

Mediterranean Sun Dried Tomato Chicken with Farro

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