Creamy Mexican Chicken
Indulge in the bold flavors of Creamy Mexican Chicken, a one-skillet wonder that combines tender, golden-seared chicken breasts with a rich and silky sauce bursting with Mexican-inspired spices. This comforting dish features a creamy blend of cream cheese, cheddar, and a hint of tangy canned tomatoes with green chilies, perfectly seasoned with cumin, chili powder, and paprika. Topped with melty cheese and fresh cilantro, this quick and easy recipe is ready in just 45 minutes, making it an ideal weeknight dinner. Serve it over fluffy rice, alongside warm tortillas, or with your favorite side to soak up every last bit of the luscious sauce. Add a squeeze of lime for a zesty finishing touch that ties all the vibrant flavors together. Perfect for fans of hearty, comforting meals with a south-of-the-border twist!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) canned diced tomatoes with green chilies
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, sliced into wedges
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Sear the chicken breasts in the hot skillet for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the canned diced tomatoes with green chilies and chicken broth. Stir well to combine.
Lower the heat to medium and stir in the softened cream cheese until fully melted and the sauce begins to thicken.
Mix in the ground cumin, chili powder, paprika, and salt. Stir until the seasonings are well incorporated.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Sprinkle the shredded cheddar cheese over the chicken and sauce. Cover the skillet again and let the cheese melt, about 2-3 minutes.
Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side for added brightness.
Serve hot with rice, tortillas, or a side of your choice.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.6 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1133 mg | 87% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2678 mg | 57% | |
*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.
