Easy Creamy Chicken Ole
Savor the bold and creamy flavors of Easy Creamy Chicken Ole, a one-pan wonder that's perfect for busy weeknights! This Southwest-inspired dish features juicy, seasoned chicken breasts cooked to golden perfection and smothered in a rich, velvety sauce made with diced tomatoes, green chilies, and cream cheese. Topped with melty cheddar cheese and a sprinkle of fresh cilantro, this flavorful recipe is finished with a zesty hint of lime juice for added brightness. Ready in just 40 minutes, this hearty entrée pairs beautifully with fluffy white rice or crispy tortilla chips, making it an easy, crowd-pleasing meal. Add a little spice to your dinner table with this creamy chicken recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 can (10 oz) canned diced tomatoes with green chilies (e.g., Rotel)
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 4 servings cooked white rice or tortilla chips (for serving)
Instructions
Season the chicken breasts with salt, black pepper, chili powder, cumin, paprika, garlic powder, and onion powder on both sides.
Heat a large skillet over medium-high heat. Add the butter and olive oil, allowing it to melt and coat the pan.
Place the seasoned chicken breasts in the skillet and cook for 4-5 minutes on each side, or until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the canned diced tomatoes with green chilies to the skillet, stirring to scrape up any browned bits from the bottom of the pan.
Add the cream cheese to the skillet and stir until it melts into the tomato mixture, creating a creamy sauce.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken. Cover the skillet and cook for an additional 10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the shredded cheddar cheese over the chicken and cover the skillet again for 2-3 minutes, allowing the cheese to melt.
Before serving, sprinkle the dish with fresh cilantro and drizzle with lime juice for added brightness.
Serve hot over cooked white rice or with tortilla chips for a Southwestern-inspired meal.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 778 mg | 260% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.8 g | ||
| Protein | 259.4 g | 519% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1035 mg | 80% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2709 mg | 58% | |
*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.
