Skillet Chicken with Chile and Lime
Simple chicken breasts get a boost from south-of-the-border flavors in this quick dinner recipe.
Why This Recipe Works
In our Skillet Chicken with Chile and Limes recipe, we make a simple pan sauce with garlic, Ro-Tel tomatoes, chile, lime zest and juice, and fresh cilantro. If you can’t find Ro-Tel tomatoes (a brand of diced tomatoes seasoned with spicy green chiles) use 1 1/4 cups plain diced tomatoes and an additional jalapeño. We patted the chicken breasts dry before cooking; otherwise, they would not brown properly. Browning the chicken until golden brown gave it good color and a jump-start on cooking—but we didn’t cook it through completely. It finished cooking as it simmered in the sauce.
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