Creamy Chipotle Chicken

This 15 Minute Creamy Chipotle Chicken is a great meal to rely on when you need good food NOW.

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4.70 from 20 votes

This 15 Minute Creamy Chipotle Chicken is a great meal to rely on when you need good food NOW!!

Prep Time5

Cook Time10

Servings:

Calories: 423kcal

Author: Mexican Please

Ingredients

1 lb. chicken (I used 2 boneless chicken breasts)
1.5 cups stock
1/2 cup heavy cream
1-3 chipotles in adobo
1 garlic clove
1/2 small onion
2 tablespoons flour (optional)
1/2 teaspoon Mexican oregano
2 tablespoons butter
1/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
freshly chopped cilantro (optional)

Instructions

I usually slice the chicken breasts in half lengthwise, this will allow them to cook quickly without toughening up. Season the chicken well with salt and pepper. Heat up 2 tablespoons of butter in a skillet or saucepan. Cook the chicken for a few minutes on both sides -- I use a tad over medium heat on my stove. Once the chicken is lightly browned on both sides you can remove the chicken pieces from the pan, setting them aside for now. Note: there's a final simmer coming up so I'm not too worried about cooking the chicken all the way through just yet.
Finely chop 1/2 small onion and add it to the pan. There will probably be enough butter leftover to cook it, but if not feel free to add another knob. Cook the onion for a few minutes until softened -- I usually lower the heat to a tad under medium for the rest of the cream-based recipe. Add a minced garlic clove and briefly cook, then add 2 tablespoons of flour. Stir well for a couple minutes -- it will temporarily clump up, but I like to give the flour some direct contact with heat to neutralize its flavor. Note: this flour step will thicken up the sauce but you can consider it optional.
Add the following ingredients to the pan: 1.5 cups stock, 3 chipotles in adobo (or less for milder batch), 1/2 teaspoon Mexican oregano, 1/4 teaspoon salt, and some freshly cracked black pepper. Note: I usually scrape out the seeds of the chipotles as they tend to harden over time, but this is optional.
Bring this mixture up to temp and then add it all to a blender or food processor, combining well. Return the mixture to the same pan and drizzle in 1/2 cup heavy cream, stirring regularly to combine well. Gently bring this creamy mixture up to a simmer (a tad under medium heat on my stove). Give it a final taste for seasoning -- I added another generous pinch of salt to this batch but keep in mind the exact salt level will depend on which stock you're using. I used a zero sodium chicken stock so I had to add a bit more salt.
Once the creamy chipotle sauce is gently simmering you can add the chicken pieces back to the pan. Give them enough time in the pan to come back to temp and fully cook through. These were thinly sliced so they only needed a few more minutes in the simmering sauce.
Serve immediately with your choice of garnish. I topped with freshly chopped cilantro. For quick meals simply plop the chicken over some cooked white rice and drench it with the delicious creamy chipotle sauce. Enjoy!!

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