Chipotle Chicken

Chipotle Chicken

Bethany Gorski 0

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

Ingredients {{adjustedServings}} servings 308 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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  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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Reviews 82

  1. 103 Ratings


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!

Diana S.

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.

Carrie Magill

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.