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Creamy chipotle chicken is a simple but super flavorful 30-minute dinner with a delicious smoky chipotle cream sauce – that’s secretly healthy!
Prep: 5min
Total: 30min
Yield: 4
Servings: 1 serving
Nutrition Facts : calories 424 kcal, Carbohydrate 5 g, Protein 51 g, Fat 20 g, Saturated Fat 7 g, Cholesterol 176 mg, Sodium 1616 mg, Sugar 2 g, servingSize 1 serving
Ingredients:
- 4 teaspoons extra-virgin olive oil (divided)
- 4 boneless (skinless chicken breasts)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup onion (diced)
- 2 cloves garlic (minced)
- 3 chipotle peppers (minced)
- 1 tablespoon adobo sauce
- 1/2 cup low-sodium chicken broth
- 4 oz. cream cheese (I use 1/3 less fat)
- 2-3 tablespoons plain Greek yogurt (I use non-fat)
Instruction:
- Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.
- Season chicken breasts with the salt and pepper. Add to pan and sear for 4 minutes on each side, until golden brown.
- Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
- Reduce heat to medium and add remaining two teaspoons olive oil to the pan.
- Add diced onion and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and chipotle peppers and saute for 30 more seconds.
- Add adobo sauce, chicken broth, and cream cheese and stir until melted.
- Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the sauce.
- Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
- Once the chicken is cooked through, turn off heat and stir in Greek yogurt. Season to taste with salt and pepper.
- Serve chicken breasts with extra sauce spooned over the top, and enjoy!
A delicious and easy chicken breast recipe starring a creamy, spicy sauce with chipotle peppers, adobo sauce, and fresh cilantro.
Prep: 10min
Total: 40min
Yield: 4
Servings: 1 serving
Nutrition Facts : calories 341 kcal, Carbohydrate 4 g, Protein 26 g, Fat 24 g, Saturated Fat 10 g, Cholesterol 121 mg, Sodium 236 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
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)
Instruction:
- 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.
Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!
Prep: 4h30min
Total:
Yield: 6 servings
Servings:
Nutrition Facts :
Ingredients:
- 1/2 cup beer
- 1/2 medium sweet onion, chopped
- 2 cloves garlic
- 1 chipotle chili pepper in adobo sauce
- 3 tablespoons canola oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon adobo sauce
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
Serve warm.
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Prep: 10min
Total: 18h15min
Yield: 8 servings
Servings:
Nutrition Facts : calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, Saturated Fat 4.7 g, servingSize None, Sodium 526.1 mg, Sugar 0.3 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 1 ounce dried chipotle chile pepper
- 1 ounce dried ancho chile pepper
- ½ cup water
- ½ red onion, cut into small chunks
- 4 cloves garlic
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 ½ pounds skinless, boneless chicken thighs
Instruction:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
When the family asks to make a trip to Chipotle, wow them instead with this Copycat Chipotle Chicken recipe. Great for tacos, burritos or salads.
Prep: 10min
Total:
Yield: 8
Servings:
Nutrition Facts :
Ingredients:
- 1 7 oz. Can chipotles in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dried oregano
- 1 ⁄4 cup chopped red onion
- 3 teaspoons minced garlic
- Juice of 2 limes (about 1⁄4 cup)
- 1 teaspoon Kosher salt
- 4-6 thin-sliced boneless (skinless chicken breasts)
Instruction:
- Combine all ingredients except for the chicken in the bowl of a food processor or blender. Pulse several times to make a marinade paste.
- Place chicken breasts and marinade into a gallon size plastic bag and seal closed. Squish around the chicken and marinade so that all the chicken is fully coated. Refrigerate for a minimum of 3 hours.
- After chicken has marinated, pre-heat grill on high heat for 15 minutes. Remove chicken from marinade and discard bag. Place chicken on grill and cook on each side for 10-12 minutes or until chicken is cooked to an internal temperature of 165°F. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
- Remove cooked chicken from the grill and let rest for 5 minutes. Chop into pieces and serve with tacos, rice bowls, salads, etc.