My baked chipotle chicken features tender, juicy, boldly marinated chicken breasts that couldn’t be any easier to make in the oven! I coat this chicken in chipotle sauce made with adobo peppers, maple syrup, chili powder, garlic, and more to give it the most mouthwatering flavor. This is one of my favorite easy ways to spice up some chicken breast!
Oven-Baked Chipotle Chicken Breasts
I love baking chicken breasts for a simple, juicy dinner, and I wanted to use my favorite chipotle marinade to add a little bit of spice to the week! Prep is quick, and it bakes in the oven in about 25 minutes for an easy dinner.
My baked chipotle chicken breast is packed with bold flavor thanks to a smoky blend of adobo sauce, chipotle peppers, fresh garlic, and a touch of maple syrup to balance the heat. Marinating as little as 1 hour is enough to infuse it with incredible flavor. Trust me, that chipotle sauce will keep you coming back, bite after bite! I love serving this burrito bowl style with rice and peppers.
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Don’t Overcook the Chicken!
To ensure your chicken breasts are truly juicy, use your meat thermometer to pull them out of the oven when they hit 160°F. Don’t wait until they hit 165°F! Because of carryover cooking, the internal temperature will continue to rise approximately 5°F while the meat rests under a loose piece of foil. This prevents the proteins from over-tightening and squeezing out the moisture, which is the #1 cause of rubbery or tough chicken breast.
Baked Chipotle Chicken Recipe
Ingredients
- 2 chipotle peppers (from 1 can of chipotle peppers in adobo sauce*)
- ¼ cup adobo sauce (from 1 can of chipotle peppers in adobo sauce)
- ¼ cup chicken broth (or water)
- 1 tablespoon maple syrup (or honey)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 4 boneless, skinless chicken breasts (**)
Instructions
- Pulse all ingredients (except the chicken breasts) in a food processor until smooth.2 chipotle peppers, ¼ cup adobo sauce, ¼ cup chicken broth, 1 tablespoon maple syrup, 2 tablespoons olive oil, 1 tablespoon chili powder, 3 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon kosher salt
- Reserve ⅓ cup marinade for later.
- Pour the remaining marinade in a resealable plastic bag, and add in the chicken breasts.4 boneless, skinless chicken breasts
- Let the chicken marinate for at least 1 hour, or up to overnight (in the refrigerator).
- When ready to cook, preheat the oven to 400℉.
- Place the chicken breasts and all the marinade from the bag in a baking dish.
- Bake for 25-35 minutes until the chicken is cooked through to 160-165°F internally.
- Pour reserved marinade over chicken to serve.
Notes
- If your breasts are uneven thicknesses, place them between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness (about ¾ inch) before marinating. This ensures every bite cooks at the same rate.
- If you have an extra 5 minutes, sear the marinated chicken in a hot, oven-safe skillet for 2 minutes per side before sliding the whole pan into the oven to finish. This adds a nice crispy char!
- Pull the chicken at 160°F, and let it rest under foil for 5 minutes before slicing to ensure it stays nice and juicy.
- Serve with a squeeze of fresh lime juice over top to really make those flavors pop.
- This chicken makes delicious burrito bowls with cilantro lime rice, black beans, and corn salsa; a yummy salad with avocado and lime vinaigrette; or taco filling paired with pickled onions and cotija cheese.
- Air Fryer: Preheat to 375°F and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- Stovetop: Heat 1 tbsp of oil in a heavy skillet set over med-high heat and cook for 6-8 minutes per side.
- Grill: Oil the grates and grill over med-high heat for 7-9 minutes per side, keeping the lid closed as much as possible to trap the smoky chipotle aroma.
- Crockpot: Place the chicken and all the marinade in the slow cooker and cook on LOW for 4-6 hours (or HIGH for 2-3 hours) until the chicken is tender enough to shred with two forks for easy tacos.
- Instant Pot: Add the chicken and marinade plus an extra ¼ cup of chicken broth; cook on “MANUAL – HIGH PRESSURE” for 8 minutes, followed by a 10-minute natural release to keep the meat from toughening up.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chipotle Chicken in the Oven Step by Step
Marinate the Chicken: Pulse 2 chipotle peppers, ¼ cup of adobo sauce, ¼ cup of chicken broth, 1 tablespoon of maple syrup, 2 tablespoons of olive oil, 1 tablespoon of chili powder, 3 cloves of garlic, 1 teaspoon of cumin, ½ teaspoon of oregano, and ½ teaspoon of salt in a food processor until smooth. Reserve ⅓ cup of the marinade for later, and set aside. Pour the remaining marinade into a resealable plastic bag, and add in all 4 boneless, skinless chicken breasts. Let the chicken marinate for at least 1 hour, or up to overnight in the refrigerator.
Prep the Chicken: When ready to cook, fully preheat your oven to 400℉. Place the chicken breasts and all the marinade from the bag in a baking dish.
Bake the Chicken: Bake chipotle chicken in a 400℉ oven for 25-35 minutes, or until the chicken is cooked through to 160°F. Let the chicken rest for 5 minutes under foil, or until it reaches 165°F internally to ensure it stays nice and juicy.
Serve: Pour reserved chipotle sauce over the chicken to serve. I like serving this sliced up with brown or wild rice and fajita peppers.
How to Store, Freeze, and Reheat
Store baked chipotle chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a skillet with a splash of water or chicken broth for 3-5 minutes, or until warmed through.
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