Best 10 Creamy Chipotle Chicken Recipes

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 MEXICAN CHIPOTLE CHICKEN

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat oil in a skillet over medium to high heat. Saute chicken in the hot pan until browned, about 5 to 8 minutes per side.
• Mash chipotle peppers in a bowl with a fork and mix with cream. Pour over browned chicken and simmer until chicken is fully cooked, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

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.

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.

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!

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.

BRONCO'S BALSAMIC CHIPOTLE CHICKEN THIGHS WITH WILD WEST CREAMY CHEESY POLENTA AND COOL AVOCADO MASH

Steps:

• Preheat oven to 400 degrees. Place diced bacon into large frying pan over medium high heat. Fry bacon until browned. Remove bacon with a slotted spoon; set aside. Reserve drippings. Place chicken on a cutting board. Trim fat; cut each into 6 pieces. Place chicken in a large bowl and sprinkle with pepper, salt, thyme, garlic and oil; toss to coat. Place chicken into hot pan with the drippings. Fry over medium high heat for 10-12 minutes, browning all sides. Transfer chicken to a non-stick baking dish. In the same frying pan, sauté carrots until tender crisp. Add onions and sauté until slightly wilted. Transfer to the baking dish. Combine vinegar, chipotle sauce, tomato sauce and 1/4 cup of the water in a bowl. Pour mixture over contents of the baking dish and stir. Place into preheated oven. Cover and bake for 30 minutes, stirring two or three times. Remove from the oven, stir in the remaining 1/4 cup water if mixture seems dry and rest for 5 minutes. While the chicken is cooking, place 2 cups of water, half and half, cream style corn and chicken bouillon in a large saucepan. Bring to a gentle boil, and add cornmeal in a steady stream, whisking briskly. Reduce heat to medium low, add butter and stir frequently while cooking for the next 5 minutes; cover with a splatter screen if needed. Just before serving, stir in sour cream. Remove from heat, cover and keep warm. Add a bit of additional half and half or water to thin polenta if needed. Serve as soon as possible. Mash avocadoes in a medium size bowl. Add lime juice and remaining 1/2 teaspoon salt; mix to combine, set aside. To serve, ladle about 3/4 cup of polenta into the bottom of each of 6 shallow bowls. Sprinkle with 2 teaspoons of grated Parmesan cheese, top with 8 pieces of the chicken and a bit of the sauce drizzled over. Spoon a dollop of the avocado onto the center. Garnish with a sprinkling of cilantro. Serve immediately.

INSTANT POT® CREAMY CHIPOTLE CHICKEN PASTA

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add chicken; cook 5 minutes, stirring occasionally. Add bell pepper, poblano chile, onions and garlic; continue to cook 2 to 3 minutes, stirring occasionally, until vegetables just begin to soften. Select CANCEL.
• Stir in tomatoes, broth, pasta and seasoning mix. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Stir in cream cheese and 1/4 cup of the cilantro until cheese melts. Let stand 5 minutes. Garnish with remaining 1/4 cup cilantro, the Cotija cheese and green onions.

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.