Mission-Style Chipotle Chicken Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender chicken thighs seared with chipotle and lime, simmered with bell peppers and tomatoes in a smoky sauce. This tex-mex-inspired chicken ready in about 45 minutes pairs tablespoons lime juice, teaspoon ground cumin, teaspoon garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1.5 pounds, boneless skinless, cut into 1-inch pieces chicken thighs
• 2 tablespoons lime juice
• 1 tablespoon, minced chipotle pepper in adobo sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 large, diced onion
• 1, diced red bell pepper
• 1 cup, halved cherry tomatoes
• 1/2 cup chicken broth
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: In a bowl, combine 1.5 pounds chicken thighs (cut into 1-inch pieces), 2 tablespoons lime juice, 1 tablespoon minced chipotle pepper, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Marinate for 15 minutes.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5 minutes per side until golden brown and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 1 large diced onion and 1/2 cup diced red bell pepper; cook for 5 minutes until softened. Add 1 cup halved cherry tomatoes and cook for 2 minutes. Return chicken to skillet and stir in 1/2 cup chicken broth. Simmer for 5 minutes until sauce thickens slightly. Sprinkle with 1/4 cup chopped cilantro.