This easy Chipotle Chicken goes great with warm corn tortillas, sliced avocado, shredded cabbage, and fresh lime wedges. Want it without the heat? Substitute smoked paprika for the chipotle powder. 

No grill? Sauté the chicken in the oil over medium-high heat, then make the sauce in the same pan. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes


  • 1¼ lbs. boneless, skinless chicken breasts
  • ¼ tsp. + ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp. chipotle powder
  • ¼ tsp. ground coriander or cumin
  • ½ cup unsalted tomato purée 
  • ½ cup chicken stock, preferably homemade
  • ¼ white onion, thinly sliced
  • a few sprigs cilantro


  1. Preheat and clean the grill. Pound the chicken to an even thickness of ½ inch or less. Season with ¼ tsp. salt and the pepper. Grill over medium-high until lightly marked and cooked through, 2-5 minutes per side. Remove and let rest. (No grill? Sauté the chicken in the oil over medium-high heat, then use the same pan for step 2.)
  2. In a small pot over medium heat, heat the oil until shimmering. Sauté the garlic until fragrant, 30-60 seconds, stirring constantly. Stir in the spices and cook for 30 seconds. Add the tomato purée and chicken stock. Simmer until the sauce thickens, 3-5 minutes. Season with the remaining ¼ tsp. salt.
  3. Slice the chicken and arrange on a serving platter. Whisk any chicken juices into the sauce. Spoon the sauce over the chicken. Garnish with the onion and cilantro.

Nutrition Information

Per serving (4 oz. cooked chicken with 3 Tbs. sauce): 

  • Calories: 250
  • Total fat: 10 g
  • Sat fat: 2 g
  • Carbs: 4 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 35 g
  • Sodium: 340 mg
Healthy Cook's Kitchen Chicken


The Healthy Cook’s Kitchen: Chicken

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