Description
This Southwest Chicken recipe features tender, flavorful chicken breasts seasoned with a smoky blend of chipotle chili powder, cumin, smoked paprika, and other spices. Quickly pan-seared in coconut oil, this dish delivers a spicy and aromatic meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Chicken
- 2 pounds chicken breast (in 4 8-ounce cutlets)
Spice Mix
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- dash of cayenne pepper
Cooking Fat
- 2 teaspoons coconut oil (or other high heat oil)
Instructions
- Prepare the Spice Mix: In a small bowl, combine chipotle chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and a dash of cayenne pepper to create a balanced seasoning blend.
- Season the Chicken: Evenly sprinkle the spice mixture over both sides of each chicken breast cutlet, ensuring full coverage for maximum flavor.
- Heat the Skillet: Place a large skillet over medium heat and add 1 teaspoon of coconut oil, allowing it to melt and coat the pan evenly.
- Sear the Chicken: Arrange the chicken breasts in a single layer in the skillet and cook for 6 to 7 minutes, or until the underside is nicely browned.
- Flip and Continue Cooking: Flip the chicken pieces, add the remaining teaspoon of coconut oil to the pan, and cook for another 6 to 7 minutes, or until the internal temperature reaches 160ºF and juices run clear.
- Rest the Chicken: Transfer the cooked chicken to a plate, loosely cover with aluminum foil, and allow to rest for at least 5 minutes to retain juices and ensure tenderness before serving.
Notes
- Use a meat thermometer to guarantee the chicken is cooked through but still juicy.
- Adjust the cayenne pepper amount to suit your preferred spice level.
- This recipe works well with chicken thighs if you prefer darker, juicier meat—adjust cooking time accordingly.
- Serve with sides like rice, beans, or a fresh salad for a complete Southwest-inspired meal.
- Leftover chicken can be sliced for tacos, wraps, or salads.
