Chipotle Garlic Butter Chicken Thighs in Roasted Tomato Sauce

This chipotle‑garlic butter chicken is a protein powerhouse that’s almost magic‑quick. The buttery sauce is infused with smoky chipotle, while the cilantro‑lime slaw adds a refreshing crunch. Serve over cauliflower rice for a low‑carb, 30‑minute dinner that’s sure to wow the whole family.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 bone‑in, skin‑on chicken thighs
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 1/2 tsp chipotle chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup tomato sauce
• 1/4 cup low‑sodium chicken broth
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 cup cauliflower rice
• 1 cup shredded green cabbage
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp extra‑virgin olive oil (slaw)
• 1 tbsp apple cider vinegar
• 1/2 tsp honey

Instructions

1. Season the chicken thighs generously with salt and pepper. In a large skillet, heat 2 tbsp olive oil over medium heat.
2. Add chicken thighs skin‑side down and sear until golden brown, about 5‑6 minutes. Flip and cook the other side for 4‑5 minutes. Remove from skillet and set aside.
3. Lower the heat to medium‑low. Add butter to the same skillet, then stir in minced garlic until fragrant, about 30 seconds.
4. Sprinkle in chipotle chili powder, smoked paprika, and cumin; cook for 1 minute to bloom the spices.
5. Pour in tomato sauce, chicken broth, and lime juice, stirring to combine. Let the sauce simmer for 3 minutes until slightly thickened.
6. Return the chicken to the skillet, turning to coat with sauce. Cook for another 5‑6 minutes until the chicken reaches an internal temperature of 165°F.
7. Meanwhile, heat a separate pan over medium heat and add cauliflower rice. Saute for 4 minutes until tender and lightly golden.
8. Whisk together olive oil, apple cider vinegar, honey, salt, and pepper to create the slaw dressing. Toss cabbage, bell pepper, and cilantro in the dressing.
9. Serve the sizzling chicken over cauliflower rice, topped with the zesty cilantro‑lime slaw. Finish with a sprinkle of fresh cilantro if desired.

Chef's Note

For an even richer flavor, let the chicken marinate in the sauce for 15 minutes before cooking. This enhances the smoky notes.

Make-Ahead Tips

The sauce can be prepped ahead and stored in the refrigerator for up to 2 days; reheat gently before serving.

Substitutions

Swap thighs for boneless, skin‑less chicken breasts for a leaner option. Use coconut milk instead of broth for a dairy‑free twist.