Instructions

• If using chicken breasts: slice each breast in half horizontally to make 4 fillets, cover with plastic wrap and pound to an even thickness. If using boneless thighs, leave them whole. Pat the chicken dry and set aside.
• In a shallow dish, whisk together 2 tablespoons flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon each ground cumin, salt, pepper, and chipotle chile pepper. Reserve 1 tablespoon of this flour-spice mixture for the sauce and leave the remainder for dredging.
• Dredge each piece of chicken in the remaining flour-spice mixture, shaking off any excess. Place the dredged chicken on a dry plate or tray.
• Heat a large skillet over medium-high heat and add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When the butter is melted and the pan is hot, add the chicken in a single layer.
• Cook the chicken 4–5 minutes per side (time will vary with thickness) until golden and cooked through. Transfer the cooked chicken to a plate and leave the skillet (do not wipe it out).
• In a small bowl, whisk 1/4 cup low-sodium chicken broth with 1/2 teaspoon cornstarch until smooth.
• Add the cornstarch-broth mixture to the skillet, then add 1/2 cup packed light brown sugar, 1/4 cup reduced-sodium soy sauce, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, the reserved 1 tablespoon flour-spice mixture, 1/2 teaspoon each dried parsley, dried thyme, and dried oregano, and a dash of red pepper flakes. Stir to combine and scrape up any browned bits from the bottom of the pan.
• Bring the sauce to a simmer and cook, stirring often, until it thickens to your desired consistency (about 1–3 minutes).
• Return the cooked chicken to the skillet, spoon sauce over the pieces, reduce heat to low, and warm for 1–2 minutes so the chicken soaks up some sauce.
• Serve the chicken with the pan sauce spooned over top. Optionally sprinkle a light pinch of dried parsley before serving.