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overhead shot of chicken breasts in a skillet with creamy chipotle sauce with cilantro

CREAMY‌ ‌CILANTRO‌ ‌CHIPOTLE‌ ‌CHICKEN‌

Katerina | Diethood
A delicious and easy chicken breast recipe starring a creamy, spicy sauce with chipotle peppers, adobo sauce, and fresh cilantro.
Servings : 4
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

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 chicken breasts to about a 1/2-inch thickness, then season‌ the ‌chicken‌ ‌breasts‌ ‌with‌ ‌salt‌ ‌and‌ ‌pepper.‌ ‌
  • Heat‌ ‌1-½‌ ‌tablespoons‌ ‌olive‌ ‌oil‌ ‌in‌ ‌a‌ ‌large‌ ‌skillet‌ ‌set‌ ‌over‌ ‌medium-high‌ ‌heat.‌ ‌
  • Add‌ ‌chicken‌ ‌to‌ ‌the‌ ‌hot‌ ‌oil‌ ‌and‌ ‌cook‌ ‌for‌ ‌5‌ ‌to‌ ‌6‌ ‌minutes‌ ‌per‌ ‌side,‌ ‌or‌ ‌until‌ ‌cooked‌ ‌through‌ ‌and‌ ‌no‌ ‌longer‌ ‌pink.‌ ‌Use an Instant Read Thermometer to check for doneness; chicken is cooked through when internal temperature registers at 165˚F.
    Remove‌ ‌from‌ ‌pan‌ ‌and‌ ‌transfer‌ ‌chicken‌ ‌to‌ ‌a‌ ‌plate;‌ ‌set‌ ‌aside‌ ‌and‌ ‌keep‌ ‌covered.‌
  • Set‌ ‌skillet‌ ‌back‌ ‌over‌ ‌medium-high‌ ‌heat‌ ‌and‌ ‌add‌ ‌in‌ ‌remaining‌ ‌oil.‌ ‌
  • Stir‌ ‌in‌ ‌chopped‌ ‌shallots‌ ‌and‌ ‌garlic;‌ ‌cook‌ ‌for‌ ‌1‌ ‌minute.‌ ‌
  • Gradually add in‌ ‌chicken‌ ‌broth;‌ ‌stir‌ ‌and‌ ‌scrape‌ ‌up‌ ‌all‌ ‌the‌ ‌browned‌ ‌bits‌ ‌from‌ ‌the‌ ‌bottom‌ ‌of‌ ‌the‌ ‌skillet.‌ ‌ ‌
  • Bring‌ ‌mixture‌ ‌to‌ ‌a‌ ‌boil;‌ ‌continue‌ ‌to‌ ‌boil,‌ ‌gently,‌ ‌for‌ ‌10‌ ‌minutes,‌ ‌or‌ ‌until‌ ‌liquid‌ ‌is‌ ‌reduced‌ ‌to‌ about ⅓ ‌cup.‌ ‌
  • Reduce‌ ‌heat‌ ‌to‌ ‌medium‌ ‌and‌ ‌whisk‌ ‌in‌ ‌the‌ ‌heavy‌ ‌cream.‌ ‌ ‌
  • Add‌ ‌butter,‌ ‌few‌ ‌cubes‌ ‌at‌ ‌a‌ ‌time,‌ ‌stirring‌ ‌after‌ ‌every‌ ‌addition‌ ‌until‌ ‌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 ‌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.‌

Notes

NET CARBS: 3 g
For WeightWatchers: Use Fat Free Half & Half, which will reduce your Freestyle Points down to 4.

Nutrition

Calories: 341 kcal | Carbohydrates: 4 g | Protein: 26 g | Fat: 24 g | Saturated Fat: 10 g | Cholesterol: 121 mg | Sodium: 236 mg | Potassium: 534 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 751 IU | Vitamin C: 2 mg | Calcium: 30 mg | Iron: 1 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main Course
Cuisine: American, Mexican, Mexican/Southwest
Keyword: chicken dinner, chipotle chicken recipe, creamy chicken, keto chicken recipes, low carb chicken, spicy chicken breasts