Baked Chipotle Chicken Recipe

baked chipotle chicken breasts in adobo sauce.

4.65 from 14 votes

Experience bold, smoky flavors with this easy baked chipotle chicken. Marinated in a blend of chipotle peppers, adobo sauce, and a hint of maple syrup, these chicken breasts bake up tender and delicious.

Prep Time15

Cook Time25

Marinate1

Total Time1 40

Course: Main Course

Cuisine: American

Servings: people

Calories: 419kcal

Author: Becky Hardin

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

*For a milder version, remove the seeds from the chipotle peppers before pulsing. For extra heat, add a teaspoon of the seeds back into the marinade.

**This recipe can be used with chicken thighs or bone-in chicken breasts if you prefer. Just be aware that your cooking time will increase slightly with either of these cuts.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: Marinate the chicken in the chipotle sauce for at least an hour. You can leave it as long as 12 hours in the fridge.

Storage: Store baked chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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