1–1.5 pounds chicken breast

1 lime

2 tablespoons honey

1/2 stick butter, cut into small cubes

Olive oil, for cooking

Honey Chipotle Marinade:

1/4 cup olive oil

1/4 cup chipotle sauce (canned)

3 cloves garlic, grated or finely minced

1 tablespoon honey

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika (or regular paprika)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

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Pat the chicken breasts dry. Criss-cross cut each chicken breast about 3/4 of the way through without cutting all the way.
In a bowl, mix chipotle sauce, honey, garlic, seasonings, and olive oil to make the marinade.
Coat the chicken breasts with the marinade on both sides.
Heat a skillet over medium-high heat and add 2 tablespoons olive oil.
Cook chicken for 3–4 minutes, flip once, then reduce heat to medium-low and cook for 2–3 minutes more.
Add butter cubes, lime juice, and a drizzle of honey to the skillet.
Spoon the buttery pan juices over the chicken while it finishes cooking (until it reaches 165°F, about 8 minutes total).
Remove chicken and let it rest under tented foil for 5 minutes before slicing and serving.

For more spice, add extra chipotle sauce or diced jalapeños.

This recipe also works with turkey breasts or chicken thighs.

Can be grilled instead of pan-cooked for smoky flavor.

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months.