Chicken Picado Like Carlos Okellys
Recreate the bold, savory flavors of a restaurant favorite with this Chicken Picado recipe inspired by Carlos O’Kelly’s! Featuring tender, seared chicken breasts simmered in a creamy, spiced tomato sauce with sautéed green bell peppers, onions, and garlic, this dish is a perfect blend of richness and Southwestern flair. A melty layer of cheddar cheese crowns the skillet before serving, adding a decadent touch. Serve it over fluffy rice or alongside warm flour tortillas to soak up every drop of the flavorful sauce. Ready in just 40 minutes, this one-pan recipe is a crowd-pleaser that’s as easy to make as it is satisfying, with optional fresh cilantro garnish for a vibrant finish. Perfect for weeknight dinners or casual gatherings!
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 large Green bell pepper, diced
- 1 medium Onion, diced
- 14.5 ounces Diced tomatoes (canned, with juice)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 4 servings Cooked rice or flour tortillas (for serving)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt and black pepper on both sides.
Sear the chicken breasts in the skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add more olive oil if needed, and sauté the minced garlic, diced onion, and green bell pepper for 3-4 minutes until softened.
Stir in the diced tomatoes (including juice), chili powder, cumin, and chicken broth. Mix well and bring to a simmer.
Reduce the heat to medium and stir in heavy cream, ensuring the mixture is well combined.
Return the chicken breasts to the skillet, cover with the sauce, and let them simmer for 10-15 minutes or until fully cooked (internal temperature of 165°F/74°C).
Sprinkle shredded cheddar cheese evenly over the sauce and chicken. Cover the skillet with a lid until the cheese melts, about 2 minutes.
Serve the Chicken Picado over a bed of rice or with warm flour tortillas on the side. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 276 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
