Creamy Chipotle Chicken Recipes

CREAMY CHIPOTLE CHICKEN BREAST

Steps:

• Season the chicken breasts with garlic powder, salt, and pepper.
• Heat oil in a large skillet to medium high.
• Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
• While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
• Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
• Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

CREAMY CHIPOTLE CHICKEN SKILLET DINNER

Steps:

• 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.
• 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.

CREAMY CHIPOTLE CHICKEN

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until golden brown on both sides. Season with pepper.
• Add onions and garlic; cook and stir 5 min. or until crisp-tender. Cover; cook on medium heat 10 to 12 min. or until chicken is done (165°F). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm. Reduce heat to low.
• Stir sour cream and chipotle peppers into drippings in skillet; cook 5 min. or until heated through, stirring occasionally. Add parsley; mix well. Spoon over chicken.

BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH

Steps:

• Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
• Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
• Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
• Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
• Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
• Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
• Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
• Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
• Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
• Taste and season with salt, then spoon around the chicken breasts and serve right away.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.

CREAMY CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY

Steps:

• Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
• Sprinkle in the ground dried oregano and cumin.
• Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
• Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
• Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
• Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
• Enjoy!

CHIPOTLE CHICKEN AND CREAMY SPINACH

Steps:

• Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
• Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
• Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
• Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
• Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
• Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.