This Buttery Honey Chipotle Chicken is the taco recipe I promised you last week, and I’m so excited for you to give it a try, especially with my fresh Mango Lime Salsa! This chicken taco filling is the perfect combination of sweet, smokey and spicy. And let’s add QUICK and EASY to that list as well, considering there are only six ingredients.
Watch how quickly this Buttery Honey Chipotle Chicken comes together! The chicken tenderloins are seasoned and cooked in a skillet on the stovetop. After they have browned on both sides in butter, just add the chopped chipotle peppers, adobo sauce and honey and let everything simmer together. Be careful where you chop the peppers, as they can stain the surface. When the chicken is cooked through, it shreds easily with two forks right in the skillet, and the liquid (and flavor) will soak into the chicken.
I really enjoyed this taco filling combination served on toasted mini naan bread (from Costco). I think I could eat these every single day and be so happy about it! Don’t forget to have some extra cilantro and fresh lime slices to garnish with, maybe even some sour cream.
We had no leftovers to look forward to, but I will definitely be making this again very soon. Especially as school starts and all the activities that go with it, I need quick and easy recipes like this on hand.
Hope you get the chance to make this Buttery Honey Chipotle Chicken, and that your family enjoys it as much as we do.
Did you make this recipe?
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Buttery Honey Chipotle Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pan Fry
- Cuisine: American
Description
This Buttery Honey Chipotle Chicken filling is the perfect combination of sweet, smokey and spicy, and it comes together super quickly!
Ingredients
- 5 tablespoons butter
- 2 pounds chicken tenderloins
- 1/2 teaspoon kosher salt
- 1 or 2 chipotle chili peppers (in adobo), chopped finely*
- 1 tablespoon adobo sauce
- 3 tablespoons honey
Instructions
- In a large skillet, melt 5 tablespoons butter over medium high heat.
- Add chicken tenderloins in a single layer to the melted butter, sprinkle with salt and cook 2-3 minutes.
- Turn the tenderloins over, and then add the peppers, adobo, and honey. Stir to coat.
- Simmer 5-8 minutes, or until chicken is cooked through and breaks apart easily.
- Turn the heat to low. Shred the chicken with two forks right in the skillet. Allow the shredded chicken to soak up the sauce until ready to serve.
- Serve with warm naan or soft flour tortillas, as well as fresh lime and Mango Lime Salsa.
Notes
*Add 1-2 chipotle peppers, depending on how spicy you prefer, and freeze the extra for another use. I used two for my family, and we agreed it was spicy but just right.
Nutrition
- Serving Size: 1 Serving
- Calories: 374
- Sugar: 9.3g
- Sodium: 306mg
- Fat: 15g
- Saturated Fat: 7.6g
- Unsaturated Fat: 6.1g
- Trans Fat: 0.4g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 47g
- Cholesterol: 154mg
April Reany says
I am a bit unfamiliar with adobo. Is the adobo sauce a separate special sauce or do you just add what is in the can with the chilies? Do you also freeze the sauce? Which brand of adobo chilies do you recommend?
Looking forward to trying a new set of flavors in my kitchen!
Julie says
Hi! Yes, the adobo sauce will be in the can with the chipotle peppers. I used La Costena. The label on the can should say “Chipotle Peppers in Adobo”. I did freeze the entire leftover contents of the can.
April Reany says
Absolute perfection! This could easily be served at a 5 star restaurant. Very fresh flavors. The mango salsa is just right with these. My husband who doesn’t even like mangos, loved it and asked it to be in our regular dinner rotation. Thank you!