Serves: 2 | Total Time: 45 Minutes
This complete chicken dinner works great if you are looking for winter recipes that take less than an hour to make.
I know, it is not officially winter yet... according to the calendar, at least. But if you live in Wisconsin like I do, it has been winter for the last five weeks! Yes, it has been snowing here since the end of October. (I guess I don't need much motivation to get a head start on my winter chicken recipes!)
This stove top chicken will work in all climates, however. The heat of the chipotle is tempered with honey, and if you don't want the smoky flavor that hints of cold weather, just leave out the tea.
I can't stress enough how important it is to keep the provolone in this recipe. It really does complete the dish!
If you are looking for chicken breast recipes for dinner that are low carb, just omit the potatoes altogether, but don't forget to sprinkle some shredded provolone on top of the chicken.
Do you like your cheese melty? Simply add it on top the chicken breasts while they are still in the pan, cover, and cook for about 2 minutes more. This should be enough to melt the cheese.
Whichever way you cook it, this complete chicken dinner will chase away any winter chill. Perfect for wet gray days, or even blustery sunny days...
Feeling romantic? Spread a blanket by the fire, make a mug of something hot, and enjoy an indoor winter picnic with this Chill-Chaser Chicken Dinner.
Chill-Chaser Chicken Dinner
Total Time: 45 Minutes
(Prep: 10 Minutes / Cook: 20 Minutes / Rest: 15 Minutes)
- 2 tablespoons chipotle pepper in adobo sauce, puréed
- 1 tablespoon honey
- 1/2 teaspoon ground mixed peppercorns
- 1/2 cup orange juice
- 3 garlic cloves, peeled and smashed
- 1/4 cup fresh cilantro leaves, packed
- salt and pepper
- 2 boneless, skinless chicken breasts
- 1/4 cup boiling water
- 1 chai spice black tea bag
- 2 tablespoons olive oil
- 2 cups mashed potatoes
- 1/2 cup shredded provolone cheese
- 1/4 cup water, plus more if needed
- 1 tablespoon chopped fresh cilantro
1. Combine the chipotle in adobo, honey, peppercorns, orange juice, garlic and 1/4 cup cilantro in a food processor. Pulse until mixed, then run continuously until only small bits remain, about a minute. The sauce will be very thin. Season with salt and pepper, then transfer sauce to a medium bowl.
2. Steep the tea bag in the boiling water for 5 minutes. Pierce the chicken all over with a sharp fork, such as a carving fork, then immerse the chicken in the chipotle sauce. Pour the hot tea over the chicken, discard the tea bag. With your hands, mush the chicken into the sauce until it is fully coated and penetrates the pierced meat. Set aside and allow to marinate for 15 minutes.
3. While the meat marinates, heat up the mashed potatoes and stir in the provolone cheese until smooth and creamy. Season with salt and pepper. Set aside, cover, and keep warm over low heat.
4. Heat the olive oil in a medium skillet until it is very hot and beginning to smoke. Sear the chicken on both sides, about a minute on each side. Reduce the heat to medium and pour the chipotle sauce over the chicken. Cover and simmer over medium for 20 minutes, basting every five minutes. When basting, be sure to scoop up as many herbs as possible. After 15 minutes or so, the pan will begin to dry out. Add the 1/4 cup water and with a wooden spoon or kitchen tongs, scrape up the dark bits from the bottom of the skillet and stir them into the sauce. The water should darken to a beautiful terra cotta color as the liquid picks up all the flavors on the bottom. Continue to baste the chicken, adding more water if needed - one tablespoon at a time. Replace the cover and continue to cook for 5 more minutes.
5. Spoon equal amounts of the mashed potatoes onto 2 plates, swirling them into discs in preparation for the chicken. (Make sure to leave ridges in the potatoes with the spoon to catch the gravy!) Place a chicken breast on top of the potatoes on each plate. Spoon the juices from the pan over the chicken and potatoes, then garnish with the chopped cilantro. For an extra flavor boost, sprinkle with more shredded provolone.