Chipotle Garlic Butter Chicken
- Yield: Serves 4
Ingredients
Units
Scale
- 3 to 4 boneless, skinless chicken breasts (you can also use tenderloins or thighs, if you’ve got them)
- 1 tablespoon olive or cooking oil of your choice
- Salt and pepper, as needed (about 1.5 teaspoons each)
- 2.5 tablespoons 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
- 2/3 cup crumbled Cotija cheese or crumbled feta
Serving Suggestion: Chopped cilantro or fresh arugula, rice or pasta
Instructions
- 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.
- Reduce the heat to medium and add the butter, onion, chipotles, adobo, and 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 (feta is quite salty, so just be careful if you’re using that). Slide the chicken back in the pan and allow it to simmer in the sauce over low heat for about 5 minutes, to finish cooking it all the way through.Â
- Serve right away.