Chipotle Cream Chicken

Chipotle Cream Chicken

41 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (41)

Rate This Recipe


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 bite. Served with mexican rice and flour tortillas. Will definately make this again!



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 sauteed the onion and bell pepper separate from the chicken. I then combined everything in a stew pot and let everything simmer for 40 minutes. This was tasty and with tons of flavor. DELICIOUS!

Jaja's daughter

Jaja's daughter

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 seeds too)

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Amount Per Serving (4 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 11 g
  • 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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Chicken Breasts with Chipotle Green Onion Gravy


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Chipotle Chicken