Creamy Chipotle Chicken with Broccoli
Indulge in the bold, smoky flavors of this Creamy Chipotle Chicken with Broccoli—an irresistible combination of tender, golden-seared chicken breasts smothered in a luscious chipotle-infused cream sauce. Perfectly balanced with the subtle bite of parmesan cheese and the sweetness of sautéed onions and garlic, this dish is elevated by the vibrant addition of steamed broccoli for a wholesome, nutrient-packed accompaniment. Ready in just 45 minutes, it’s a comforting and flavor-packed meal ideal for busy weeknights or a cozy weekend dinner. Garnish with fresh cilantro for a bright, herbaceous finish and serve up a restaurant-quality dinner right at home!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 2 peppers chipotle peppers in adobo sauce, finely chopped
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 3 cups broccoli florets
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Heat a large skillet over medium-high heat and add olive oil. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add butter. Once melted, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and sauté for an additional minute.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Stir in the chopped chipotle peppers and cook for 2 minutes to let the flavors meld.
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 2-3 minutes. Gradually add the grated parmesan cheese, stirring until fully melted and the sauce is creamy.
Return the chicken breasts to the skillet, spooning the sauce over them. Cover and let simmer on low heat for 10-12 minutes or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
While the chicken is simmering, steam the broccoli. Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate and microwave for 3-4 minutes until tender yet crisp. Alternatively, steam the broccoli on the stovetop.
Serve the chicken with the creamy chipotle sauce over steamed broccoli. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4602 mg | 200% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.5 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 731 mg | 56% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2325 mg | 49% | |
*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.
