Skillet Chicken with Seared Avocados

The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.


  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ancho chile powder
  • Cooking spray
  • 2 small ripe avocados, halved and pitted
  • 1/4 teaspoon sugar
  • 2 medium red onions, peeled and cut into 1/4-inch-thick rings
  • 4 green onions, trimmed
  • 1 poblano pepper, sliced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon lower-sodium soy sauce
  • 1/3 cup reduced-fat sour cream
  • 2 to 3 tablespoons water
  • 8 cilantro sprigs
  • 4 lime wedges
  • 1 teaspoon aleppo or other coarse red pepper

How to Make It

CL Jan/Feb 16: Dinner Tonight-various recipes

Step 1

Preheat oven to 450°.Step 2

Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).Step 3

Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.Step 4

Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.