Chipotle Cream Chicken

Chipotle Cream Chicken


"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."


50 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
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  1. 65 Ratings


I loved this dish. Followed the recipe to the T. When I went to dice the peppers in adobo they were filled with seeds, i did scrape them out and am glad i did. This dish did have quite a bit...

Do not give this recipe a bad review just because you don't like a little flavor and spice. This is HOT. To bring the heat down, add more sour cream. The only few things I did different here, I ...

Excellent recipe and easy too. I would certainly make this for company. I thought two chipotle peppers might be too much but they were just right. I did chop them up before adding (with their se...

Yum! 5 stars for a great punch of flavor in a quick and easy recipe. I omitted the onion and green peppers (hub won't eat either and green peppers seemed out of place anyway). I whirled the c...

I coated the chicken with a mixture of brown rice flour, chickpea flour, and tapioca starch so it would be gluten free and I had to sub a mixture of bacon grease and sunflower oil b/c my son is ...

Deliciousss! We loved this. Didn't change a thing didn't need to. Serve over rice or pasta. Made the Cool Summer Cucumber and Tomato Toss (from this site) as well. Thanks for sharing KNBUCHA...

Wow! This was delicious! B/c I'm on a special diet, it's hard to find things I can eat! I just took the butter out completely and used fat-free sour cream, and a tiny tiny bit of olive oil. But ...

Perhaps I should have known better, but I have never cooked with chipotle peppers before.... This was HOT! The flavor was nice, but we could not stand the heat enough to eat very much of this a...

We actually made this into enchidas. What a great and flavorful recipe.