Creamy Chipotle Chicken Skillet Dinner recipe

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Ingredients

3 tablespoons olive oil
1 teaspoon garlic powder
1 ½ pounds boneless skinless chicken breasts, diced
1 small onion, diced
¼ cup roughly chopped fresh cilantro
3 tablespoons adobo sauce from chipotle peppers
1 tablespoon dried oregano
1 tablespoon dried sage
½ tablespoon ground cumin
½ tablespoon ground paprika
1 (15 ounce) can no-salt-added black beans, drained
1 (8 ounce) package sliced fresh mushrooms
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 large bell pepper, diced
1 cup chicken stock
2 peppers chipotle peppers in adobo sauce, drained and diced
1 cup fat-free half-and-half
4 ounces crumbled cotija cheese

Nutrition Info

291.5 calories
carbohydrate: 17.9 g
cholesterol: 65.6 mg
fat: 12.5 g
fiber: 5.4 g
protein: 27.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 445.8 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken, cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.

  2. Add beans, mushrooms, asparagus, and bell pepper, stir. Add chicken stock, bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.

Recipe Yield

8 servings

Recipe Note

A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.

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