Serves 4 (serving size: 1 breast half)

Agave nectar offers a slight sweetness to the glaze, offsetting the heat of the chipotle chile and adobo sauce in Chipotle Chicken.

How to Make It

Preheat oven to 350°. Combine onion, agave ­nectar, chicken broth, chipotle chile, and adobo sauce from chipotle can. Heat an ovenproof skillet over medium-high heat. Add olive oil; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Add onion mixture to pan; bring to a boil. Bake at 350° for 8 minutes or until done, turning and basting once. Remove chicken from pan. Return pan to medium heat. Bring glaze to a boil; cook 2 minutes or until thick and bubbly. Stir in lime juice. Brush over chicken.

Ratings & Reviews

Belanos's Review

January 14, 2014
This was really delicious, even though I overcooked the chicken; this recipe is going in my "keepers" file. The sauce was perfectly spicy-sweet, and it was easy and pretty quick to prepare. I used honey in place of the agave nectar. I served it with quinoa and sauteed vegetables.

KathrynNC's Review

March 06, 2012
I liked this recipe, but next time I will likely cut back on the amount of agave. It may just be a personal preference, but it seemed a touch too sweet. Still enjoyed thoroughly, just trying to figure out what to do with the rest of the chipotle chiles. Served with quinoa and black bean salad.

huckabac's Review

January 19, 2012
fantastic. not too spicy. flavor was fantastic. my husband even asked me to add it to the rotation. (I subbed honey for the agave nectar as I couldn't find any in the store.)