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Reduce heat to medium and add remaining two teaspoons olive oil to the pan. Add diced onion and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and chipotle peppers and saute for 30 more seconds. Add adobo sauce, chicken broth, and cream cheese and stir until melted.

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Creamy Chipotle Chicken is a simple but super flavorful 30-minute dinner with a delicious smoky chipotle cream sauce - that's secretly healthy! Serve over rice to soak up the extra sauce!

With spring out in full force and summer knocking at the door, I'm ready to relax into a little less work and a little more play. You know, long afternoons at the pool or playground, lazy weekend mornings in our PJs in the backyard, evenings looking for fireflies and sipping on something delicious. Maybe this Hawaiian stone sour! Or this raspberry champagne cocktail. Mmm... Sorry, distracted by the drinks. Anyway, today I'm bringing you creamy chipotle chicken - a quick and easy dinner that's big on flavor! It's ready in 30 minutes so you can spend more time in play mode!
CREAMY CHIPOTLE CHICKEN Like this recipe? Pin it to your DINNER pin board! Follow Real Housemoms on Pinterest

This recipe is based on my chicken breasts with jalapeño cheese sauce recipe - same technique, just a slightly different flavor in the sauce. Can you tell I like some spicy and some smoky flavors?! (Go check that one out if you're with me - you will LOVE it!) And this one too. This creamy chicken dinner - which doesn't use any cream, by the way, so it's still nice and light for spring and summer - is saucy and smoky and rich and all kinds of spoon-licking good!

We love serving this over steamed brown rice with plenty of extra sauce! You could also try it over quinoa or even pasta. As for sides, we love this steamed lemon butter asparagus in the spring or just some steamed or roasted broccoli or broccolini. Whatever's your favorite veggie! Flavor up your next chicken dinner with this easy creamy chipotle chicken!

A few notes on this creamy chipotle chicken:

You sear the chicken in the pan and then remove it to make the sauce. The chicken will be returned to the pan to cook the rest of the way through.

To make things efficient, you can chop your onion, garlic, and chipotle peppers while the chicken is searing.

I use 1/3 less fat cream cheese here. Full fat would work fine, too. You could substitute fat-free cream cheese if that's what you prefer, but it'll lose a little richness.

I use 3 chipotle peppers and 1 tablespoon of the adobo sauce in this recipe. You can increase or decrease that to your liking.

Want more 30 minute meals?

Want more chipotle flavor?
Tools used in this Creamy Chipotle Chicken
Large Skillet: This skillet is my go-to kitchen tool. It's large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.

Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes - a longer set for grilling and a shorter set for stovetop cooking.

Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.

Chipotle Peppers in Adobo: These spicy peppers give a great smoky flavor to any dish!

Chicken Broth: I like cartons of chicken broth over cans. This way if I don't use all the broth for one meal, I can pop the rest in the fridge for later use.

Creamy Chipotle Chicken

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With spring out in full force and summer knocking at the door, I'm ready to relax into a little less work and a little more play. You know, long afternoons at the pool or playground, lazy weekend mornings in our PJs in the backyard, evenings looking for fireflies and sipping on something delicious.

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1. Melt butter in large skillet or Dutch oven over medium-high heat.

2. Season chicken with salt and pepper.

3. Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.

4. Sprinkle with paprika and ground red pepper.

5. Combine tomato paste and water and slowly stir into skillet.

6. Add bell peppers; reduce heat and simmer 10 minutes.

7. Cover and cook 5 more minutes.

8. Serve with rice or noodles.

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Easy Paprika Chicken Recipe - Genius Kitchen

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This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.

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With this recipe, you can also sauté the sausage slices in a nonstick skillet over medium-high heat until browned, then stir into the dish. Try subbing fresh thyme in this dish for a more intense flavor.

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Whether used by the pinch or by the bunch, fresh thyme infuses any dish with unparalleled aroma and flavor. 0

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Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.

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Get Crispy Coriander Potatoes Recipe from Food Network

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Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale.

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Roasted Red Peppers Stuffed with Kale & Rice Recipe

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You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)