Super Spicy & Creamy Chipotle Chicken: Easy Mexican Recipe
Juicy chicken breasts are deliciously seared and smothered in a hot, creamy adobo sauce in this easy recipe.
This easy creamy chipotle chicken is the perfect antidote to weeknights when you forgot to plan dinner. Most of the ingredients are probably already in your pantry, and there’s no dicing onions or chopping garlic which to me takes forever, haha! This Mexican recipe uses just 5 main ingredients and is so versatile, you can pair it with pasta, white rice, or your favorite vegetables. Plus, it’s ready in just 30 minutes!
Why This Chicken Will Be Your New Go-To Meal
My husband is Mexican and works at a Tex-Mex restaurant and he approves of this creamy chicken recipe (that should be your answer right there, lol!). However, I’ll give you a few more reasons:
- No chopping required. The only time you need to use the cutting board is to slice the chicken pieces.
- It’s ready in 30 minutes. With minimal prep for this recipe you can start cooking right away.
- Only 5 ingredients. You don’t have to run to the store for these ingredients you most likely have already. Boneless chicken breasts, a can of chipotle peppers, chicken bouillon, heavy cream and half n half are all you need!
- One-pan cooking. I detest using multiple pans when I’m making dinner! It’s a great recipe because I just have to clean the skillet and then pop the blender in the dishwasher.
My Top Tips for This Recipe
- Repurpose leftover sauce. Use extra sauce on pasta, rice, shrimp, or even as a topping on a breakfast bowl.
- Nix the chicken. Make it your own and substitute chicken for another meat or use as a sauce for spicy pastas.
- Add some veggies: Stir in spinach, kale or bell peppers into the creamy sauce for a nutrition boost.
- Adjust the heat level. Add more or fewer chipotles depending on how spicy you like it.
- Freeze ahead. Freeze the sauce ahead of time for a quick and easy meal.
- Add a little cheese. If you have parmesan cheese on hand, whisk it in the sauce for extra creaminess.
Freeze Ahead Instructions
- Cool the sauce: Allow the chipotle sauce to cool completely before freezing to avoid condensation and ice crystals.
- Storage container: Transfer the sauce into an airtight container or a heavy-duty freezer bag. If using a bag, lay it flat in the freezer for easier storage and to speed up the thawing process. Label the container with the date. The sauce should stay fresh in the freezer for up to 3 months.
- Reheating To reheat, thaw the sauce overnight in the fridge or reheat directly from frozen on the stove over low heat. Stir occasionally to ensure even heating, and if the sauce has thickened, add a splash of milk, half & half, or chicken broth to reach your desired consistency.
Spicy & Creamy Chipotle Chicken Recipe
Ingredients
- 1 lb chicken breast sliced into 4 thin cutlets
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- Black pepper, to taste
- 1-2 tbsp avocado oil or olive oil
- ½ tsp chicken bouillon
- 1 cup heavy whipping cream
- ½ cup half & half
- 3 chipotles in adobo
- Cornstarch (as needed)
Directions:
Prepare the Chicken
- Slice the chicken breasts lengthwise into 4 thin cutlets. Season both sides with garlic powder, onion powder, salt, and pepper (1 lb chicken breast, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper to taste).
- Lightly oil a large skillet with avocado oil on medium heat. Cook the chicken on the hot pan for 3-4 minutes on each side, or until golden brown and fully cooked on the inside. Remove from the pan and set aside (1-2 tbsp avocado oil or olive oil).
Make the Creamy Chipotle Sauce
- While the chicken is cooking, blend the chipotle peppers (3 chipotles in adobo) with a small amount of water or chicken broth until smooth. Set the mixture aside.
- Reduce the burner to low heat. Add the blended chipotle mixture, half & half, heavy whipping cream, and chicken bouillon to the pan. Stir well to combine (1/2 cup half n half, 1 cup heavy cream, 1/2 tsp chicken boullion.
- If using a cast iron pan: Remove the pan from heat and whisk the sauce for 5-10 minutes to allow it to thicken without curdling.
- For other pans: Keep the pan on low heat and simmer for 5-10 minutes, stirring frequently to prevent curdling.
- If the sauce is too thin, create a cornstarch slurry by mixing cornstarch with water. Add the slurry gradually to the sauce while whisking until it reaches your desired creaminess (start with 1 tsp cornstarch to 1 tbsp water).
- Place chicken breasts back into the pan and cover with enough sauce.
Serve and Enjoy
- Serve the creamy chipotle chicken over white rice, pasta, or steamed veggies for an easy and delicious Mexican dinner!
Notes
- Cooking tools: I used a cast iron pan for this recipe, which is great for retaining heat. I love the way it cooks my chicken versus my stainless steel pan. and adds great flavor to the sauce. You can use any nonstick or stainless steel pan as desired.
- Adjust the spice level: The amount of chipotle peppers you use can vary depending on your spice tolerance. For a less spice, use one or two chipotles. Don’t be afraid! The creaminess of the delicious sauce will balance out the spiciness.
- Perfect for busy weeknights: This spicy dish is one of my go-tos for weeknight meals when I don’t know what to cook, but I wan’t something quick and delicious! This dish is so versatile, too as well. Use the extra chipotle cream sauce as a topping for pasta, shrimp, veggies, or rice.
- Chicken options: I prefer chicken breast as it’s higher in protein, but you can abosloutely swap it with chicken thighs if that’s what you have on hand.
- Alternative kitchen tools: If you don’t have a blender, a food processor works just as well for blending the chipotle chilis and water.
Super Spicy & Creamy Chipotle Chicken
Juicy chicken breasts are deliciously seared and smothered in a hot, creamy adobo sauce in this easy recipe.
Ingredients
- 1 lb chicken breast sliced into 4 thin cutlets
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Black pepper to taste
- 1-2 tbsp avocado oil or olive oil
- ½ tsp chicken bouillon
- 1 cup heavy whipping cream
- ½ cup half & half
- 3 chipotles in adobo
- Cornstarch as needed
Instructions
Prepare the Chicken
- Slice the chicken breasts lengthwise into 4 thin cutlets. Season both sides with garlic powder, onion powder, salt, and pepper (1 lb chicken breast, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper to taste).
- Lightly oil a large skillet with avocado oil on medium heat. Cook the chicken on the hot pan for 3-4 minutes on each side, or until golden brown and fully cooked on the inside. Remove from the pan and set aside (1-2 tbsp avocado oil or olive oil).
Make the Creamy Chipotle Sauce
- While the chicken is cooking, blend the chipotle peppers with a small amount of water or chicken broth until smooth. Set the mixture aside (3 chipotles in adobo).
- Reduce the burner to low heat. Add the blended chipotle mixture, half & half, heavy whipping cream, and chicken bouillon to the pan. Stir well to combine (1/2 cup half n half, 1 cup heavy cream, 1/2 tsp chicken boullion.
- If using a cast iron pan: Remove the pan from heat and whisk the sauce for 5-10 minutes to allow it to thicken without curdling.For other pans: Keep the pan on low heat and simmer for 5-10 minutes, stirring frequently to prevent curdling.
- If the sauce is too thin, create a cornstarch slurry by mixing cornstarch with water. Add the slurry gradually to the sauce while whisking until it reaches your desired creaminess (start with 1 tsp cornstarch to 1 tbsp water).
- Place chicken breasts back into the pan and cover with enough sauce.