This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chipotle Chicken and Rice
Mushroom Chicken in Sour Cream Sauce
Chicken Breasts with Chipotle Green Onion Gravy
Chipotle Chicken Sandwich
Sweet Sour Cream Baked Chicken
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Finger-Lickin' Chicken Dippers
Perfect Fried Chicken
Roasting Chicken
Top 9 Bacon-Wrapped Chicken Recipes
Chicken Soup's On
Related Collections
Canned Chile Peppers
300 Calories or Less per Serving - Chicken
Canned Vegetables
Chipotle Peppers
Mexican-Style Chicken Breasts

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chipotle Cream Chicken

By: KNBUCHANAN

"My picky boyfriend always eats seconds of this. It's like enchiladas without the tortillas. Serve over rice -- we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce."

Rate/Review | Read Reviews (24)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 tablespoon butter
3/4 cup low-sodium chicken broth
2 chipotle peppers in adobo sauce
1/2 cup sour cream
1/4 cup chopped cilantro (optional)

Directions

Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.