Fast & Easy

Crispy Baked Chicken & Honey-Chipotle Sauce

with Cilantro Rice & Tomatoes

40 MIN

4 Servings

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From the Test Kitchen

You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in spiced butter and cheesy breadcrumbs before baking in the oven to achieve a golden, crunchy exterior. They're finished with a drizzle of spicy-sweet chipotle sauce and a topping of dressed tomatoes for welcome freshness and acidity.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Long Grain White Rice
1 Tbsp Dijon Mustard
½ lb Grape Tomatoes
1 oz Salted Butter
2 Scallions
1¼ cups Panko Breadcrumbs
2 Poblano Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
¼ cup Cilantro Sauce
2 tsps Chipotle Chile Paste
¼ cup Mayonnaise
4 tsps Honey
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients & dress the tomatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

2 Bread the chicken

Line a sheet pan with foil. Melt the butter in a large bowl in the microwave (or melt in a medium pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to the sheet pan.

3 Bake the chicken

Top the breaded chicken with a drizzle of olive oil. Bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook & finish the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or the pot used to melt the butter), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the baked chicken with the finished rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!