Chipotle Chicken Recipe -
Chipotle Chicken Recipe

Chipotle Chicken

Recipe by  

"Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  2. Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  3. Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2008

My husband and I both LOVED this. I followed other's suggestions and used 1/2 the can of chipolte peppers (deseeded). It came out with a nice flavor but was not too spicy. I also used 1/2 cup sour cream instead of 2tbsp to marinate and read the recipe wrong and left it in the fridge overnight. The next day, I baked the chicken at 350 for 30 minutes. In the saucepan I put the sour cream from the cooked chicken, 1/4 c chicken broth, a can of corn, a can of black beans & a 10 oz package of frozen spinach. Served over a bed of whole grain rice. It was delicious!

Most Helpful Critical Review
Sep 08, 2003

I am sorry, but this was the single worst recipe I have found on! I LOVE spicy food and had a can of chipolte peppers on hand, so I thought that I would try it. The spinach (I really like spinach!) was inedible and the chicken was only salvaged by adding tons of melted cheddar cheese. Sorry guys....

Oct 20, 2005

I'm giving this 5 stars because my husband absolutely loved it! The rest of the family (including me) give it 4 stars because it was so hot... wow! Great smoky flavor, but just beware this has some intense heat. I did add frozen corn and green beans to the recipe and reduced the spinach by 1/2. The kids and I used extra sour cream at the table to cut the fire. I also made cornbread which was a nice addition. Oh, as another reviewer mentioned, the time under the broiler wasn't nearly long enough to cook the chicken... I ended up baking it for an additional 30 minutes at 350.

Feb 25, 2003

Wow, what a great recipe! I used the full amount of peppers (including seeds), and it was about as hot as we can comfortably eat, will use slightly less next time. Best advice in other reviews was to use corn instead of spinach -- the corn and sour cream sauce really makes this whole dish come alive, and I normally won't even touch sour cream. We served this with refried beans & shredded cheese, which were perfect to cool down your mouth between bites! Definitely try this recipe; even if you want to cut way down on the peppers, the flavor will be great.

Jan 23, 2003

I definitely used too many peppers. I cooked for two and used the same amount of peppers the recipe called for with 4 servings because we both love spicy food. It was my first time cooking with chipotle peppers, and I had know idea jalapenos could be that spicy. Fire. I will definitely try this recipe again, but even as a spice-lover who asks for everything extra hot, I may use only half a can of peppers or less next time. Also, I used frozen corn instead of spinach. This gave it a sweetness that made the chipotle taste yum. I see corn more often in Mexican dishes, so it made it a little more authentic-looking. It was very pretty with the yellow corn, red peppers, and orangy sour cream sauce. Try this, but watch out for the heat factor!

Jan 23, 2003

I love chipolte but never seem to have a use for the whole can so I decided to look up chipolte on allrecipes. WOW and YUM! I took the advise of it being spicy and knocked off the seeds (good advise). I also used a frozen box EACH of spinach, green beans & corn with a bit extra broth. I put the mixture from broiling (including chicken) in the pan with all this and simmered on stovetop for awhile. This seemed to use it all up in the just right proportion so I think using just the spinach might not be enough for the sauce. But I don't think you can go too wrong no matter how you make it because this is so wonderful for people who love a smokey spicy flavor. Next time I will add cornbread and leave the corn out of the main dish. Thanks so much for this EASY, EASY recipe! Oh yes, I only had time to marinate an hour and it was still great.

Jan 23, 2003

I altered the recipe somewhat. I used half the can of peppers (without seeds) and froze the remainder for another time. After marinating, we grilled the chicken. I sauted the spinich in the marinade with broth. I added the sour cream in at the end. My husband and I LOVED IT!!! Thanks

Mar 23, 2006

This was very tasty, but a little too hot even though we eat lots of spicy food. Next time I would only use half the chipotle called for in the recipe.


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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