Baked Chipotle Chicken (Gluten Free)

Everyone knows that boneless skinless chicken breasts basically have no flavor and dry out like nobody’s business. We also know that the best way to keep this type of chicken from tasting like shoe leather is to crust it somehow…enter shake and bake and it didn’t help. The problem with crusting chicken is that the calorie count gets jacked up pretty high. So whats a girl to do? Cardboard textured healthy chicken or juice now you have to do an extra half hour at the gym chicken? It’s a real dilemma…it is!

I think I found a good compromise in this chicken dish. If you soak this chicken overnight in buttermilk (I know, I’m probably the only person still using buttermilk), it really tenderizes the chicken as well as amps up the flavor. The other trick is to not use bread crumbs to coat the chicken. I just make a paste and spread it over just the tops of the chicken. So I get the juiciness AND the flavor, while still cutting back a bunch of the calories.

My husband, who prefers dehydrated chicken breasts, (deathly afraid of salmonella), really love this AND doesn’t mind that there is still juice in the chicken. Give it a try.

baked chipotle chicken

baked chipotle chicken


4-6 fresh boneless skinless chicken breasts

2 chipotle peppers, diced finely

1/4 cup mayonnaise

1/4 cup parmesan cheese, finely grated

1 garlic clove, pressed/smashed

1 teaspoon ground thyme

salt and pepper to taste


The night before: if possible, marinate the chicken breasts in a zip top bag with about 1 1/2 cups buttermilk, salt, pepper and a whole chipotle chile. Close the top of the bag and squish it around with your hands to incorporate ingredients and to coat chicken. Leave in fridge overnight.

To bake:

Allow chicken breasts to come to room temperature and pat them dry.

Preheat oven to 425° F.

In a bowl stir together the mayonnaise, cheese, chipotle peppers, garlic, thyme and salt and pepper, to create a paste.

In a baking dish or sheet pan, layer the chicken breasts about 2 inches apart. sprinkle with salt and pepper.

Bake for 30-35 minutes, turn each piece of chicken, and spread the paste over the top of each chicken breast. Bake for another 10-15 minutes or until no longer pink in the middle. This will depend on your oven.

Remove from oven and allow to set for 5-10 minutes to redistribute juices.

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