20-Minute Chicken Dinner


  • 1/2 cup all-purpose flour
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 2 teaspoons granulated garlic
  • 2 limes
  • 2-3 boneless, skinless chicken breasts, cut in half lengthwise (I really like Kroger’s Simple Truth natural chicken breasts, which come three to a pack, each individually sealed. Thus, the breasts stay fresher longer if you don’t cook all of them at once.)
  • 2 tablespoons olive oil
  • 2/3 cup Simple Truth chicken broth
  • 2 tablespoons butter
  • 3 cloves garlic, diced
  • 1-2 jalapeños, sliced (keep seeds or de-seed depending on your desired level of spice)
  • Chopped cilantro
  • Option: another fresh jalapeño, diced, to add as garnish and you can even throw some shredded cheddar on at the end if you want
  1. Preheat oven to 400°. Combine flour, pepper, salt, cumin, garlic and zest of one lime. Dredge chicken in flour mixture and set aside. Slice 1 lime into thin pieces.
  2. Heat olive oil over medium-high heat in a cast iron skillet (or one that can go from stovetop to oven) big enough to fit all your chicken (chicken will shrink a bit when cooking). Once warm, add the chicken halves, coated in flour mixture, to the skillet and cook for about 5 minutes (will be golden and crisp on the bottom). Flip chicken breasts and cook for 2 minutes.
  3. While chicken is cooking on the second side, add the chicken broth, butter, garlic, lime and jalapeño slices to the skillet. Place skillet in the preheated oven and bake until the chicken is cooked (170 degrees) which takes approximately 8-10 minutes.
  4. Garnish with chopped cilantro and a pinch of coarse salt. Add diced fresh jalapeño if you like it extra spicy.
  5. Variation: Add sliced oranges while cooking. Also, you can shred the chicken, once cooked, and mix with the juices.

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