Now that winter is over, I am slowly moving away from the creamy dishes. But before I do that, I really wanted to post this recipe for my records. My husband LOVED this dish so much that I don’t want to forget how I made it.
This tasty dish had the perfect combination of creamy and spicy. It’s so delicious and very easy to make.
If you know me, you know I love chipotle peppers in adobo. I put them on anything like soups, salsas, meats, meat stews, dips, and of course, creamy dishes. Of all the creamy chipotle dishes I have had, this is one of my favorite ways to make it.
This would make a perfect dish to add some penne pasta, or just serve over mashed potatoes or rice.
FAST AND EASY CREAMY CHIPOTLE CHICKEN RECIPE
This easy weeknight dinner has the perfect amount of cream, cheese and spice. It reheats well for next day lunch.
Ingredients
- 1/2 cup milk
- 1/2 cup heavy cream
- 1-2 chipotles in adobo (start with one and adjust to taste)
- 2 chicken breasts
- salt, pepper, and garlic powder to taste
- 1-2 tbsp cooking oil
- 1-2 tbsp butter
- 5 ounces mushrooms, crimini or white
- 2 finely chopped garlic cloves
- 1 tbsp all purpose flour
- 1 cup freshly grated parmesan cheese
Instructions
-
Start by blending the milk, heavy cream, and chipotle pepper until all combined. Reserve.
-
Cut the chicken in half lengthwise so you get 4 thin chicken breast cutlets.
-
Season them generously with salt, pepper, and garlic powder.
-
Heat up a skillet on medium high heat. Add the oil, then the butter, then the chicken breasts.
-
Cook until golden brown. About 2-3 minutes per side depending on the size of the breasts.
-
Take the chicken out of the pan and reserve.
-
If needed, add more oil and butter to the pan. Cook the crimini mushrooms until browned, about 3 minutes on medium high heat.
-
If the pan is too hot lower the heat before adding the garlic to prevent it from burning. Add the garlic and cook until fragrant. About 1 minute.
-
Sprinkle the tablespoon of all purpose flour on the mushrooms and stir for 1 minute. Add more oil if needed.
-
Lower the heat to low. Add the heavy cream/milk/chipotle mixture and stir scraping all the brown bits on the bottom of the pan.
-
Add the grated parmesan cheese and stir until it melts.
-
Add the chicken and all the juices left on the plate.
-
Optional: sprinkle with chopped cilantro or parsley and serve immediately.
-
The sauce will keep thickening even after turning the heat off. If it gets too thick add more heavy cream, milk, or chicken stock in increments of 1/4 cups until you like the consistency.
