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Buttery Honey Chipotle Chicken

  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


  • 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


  1. In a large skillet, melt 5 tablespoons butter over medium high heat.
  2. Add chicken tenderloins in a single layer to the melted butter, sprinkle with salt and cook 2-3 minutes.
  3. Turn the tenderloins over, and then add the peppers, adobo, and honey.  Stir to coat.
  4. Simmer 5-8 minutes, or until chicken is cooked through and breaks apart easily.
  5. 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.
  6. Serve with warm naan or soft flour tortillas, as well as fresh lime and Mango Lime Salsa.


*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.  


  • 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