Roasted Chicken Breasts With Chipotle, Cumin, and Cilantro

"To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin."
photo by a user photo by a user
Ready In:




  • Adjust oven rack to middle position; heat oven to 450 degrees.
  • Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
  • In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
  • Sprinkle underside of chicken breasts liberally with salt and pepper.
  • Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
  • Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
  • Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
  • Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
  • Transfer chicken to cutting board and let rest 5 minutes. Carve.
  • Serve immediately.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="" border="0" alt="Photobucket"><a href="¤t=tish3.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a><img src="" border="0" alt="Photobucket"> <img src=""> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
View Full Profile

Find More Recipes