Creamy Chipotle Chicken
This creamy chipotle chicken recipe is a delicious and easy chicken breast recipe starring a creamy, spicy sauce made with chipotle peppers, adobo sauce, and fresh cilantro.
Servings: 4
Ingredients
- 4 (about 1 pound) boneless skinless chicken breasts about 1/2-inch thick
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- 3 cloves shallots finely chopped
- 2 cloves garlic minced
- 1 cup low sodium chicken broth
- ½ cup heavy cream
- 1 to 2 tablespoons butter cut up into several cubes
- 1 tablespoon chopped fresh cilantro plus more for garnish
- 1 chipotle chile pepper in adobo sauce finely chopped
- 1 teaspoon adobo sauce (optional)
- fresh lime wedges for serving
Instructions
- Pound the chicken breasts to about a 1/2-inch thickness, then season them with salt and pepper.
- Heat 1-½ tablespoons olive oil in a large skillet set over medium-high heat.
- Add the chicken to the hot oil and cook for 5 to 6 minutes per side, or until cooked through and no longer pink. Use a meat thermometer to check for doneness; the chicken is cooked through when its internal temperature registers at 165˚F. Remove the chicken from the skillet and transfer it to a plate; set aside and keep covered.
- Set the skillet back over medium-high heat and add in the remaining oil. Stir in the chopped shallots and garlic; cook for 1 minute.
- Gradually add the chicken broth, stirring and scraping up all the browned bits from the bottom of the skillet. Bring the mixture to a boil, and continue to boil, gently, for 10 minutes, or until the liquid is reduced to about ⅓ cup.
- Reduce the heat to medium and whisk in the heavy cream. Add the butter, a few cubes at a time, stirring after every addition until the butter melts. If you want a creamier texture, add the remaining tablespoon of butter.
- Stir in 1 tablespoon chopped fresh cilantro, chopped chile pepper, and adobo sauce. If you like, you can add more cilantro.
- Taste the sauce for salt and pepper, and adjust accordingly.
- Add the chicken back into the pan; cook for 1 minute, or just enough to heat through the chicken.
- Remove from heat. Garnish with cilantro and serve with lime wedges.
Nutrition
Calories: 341kcal | Carbohydrates: 4g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 236mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 751IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
