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.