Creamy Chipotle Chicken Breast
Say hello to one of your next favorite recipes, Creamy Chipotle Chicken Breast! I am always trying to make new recipes that take less time to make but can still satisfy my Mexican taste buds, and I’m also always wanting to try new things and maybe get out of my comfort zone a little. All this meant that I was very excited when I came up with this new delicious way to prepare chicken breasts using a brand of premium products that I’ve trusted for years.
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This recipe is more modern than traditional and is fitting for all of you that have a busy life and want to come home and spend less time cooking and more time enjoying the family. It uses one key ingredient that many of you love: LA MORENA® Chipotle Peppers in Adobo. I have been using peppers from LA MORENA® to make traditional dishes for years, and it was refreshing to know that I could also add new, unique flavors and recipes to my repertoire with those same products.How to make Creamy Chipotle Chicken Breast
JUMP TO FULL INSTRUCTIONS 
I’m happy to find my favorite brand of LA MORENA® Pickled Jalapeños peppers and LA MORENA® Chipotle Peppers at my local Fiesta Supermarket.
- Season the chicken breasts with garlic powder, salt, and pepper. (Please check the ingredients list below)
- Heat oil in a large skillet.
- Add the chicken breasts and cook for 3 minutes per side, turning once.
- While the chicken is cooking, add the heavy cream, milk, the 2 LA MORENA® Chipotles in Adobo peppers, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
- Turn the heat to medium and pour the creamy chipotle mixture into slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
- Cook for 4 more minutes.
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- 1 lb. of Chicken breast cut into 4-oz. serving sizes*
- 1 teaspoon ground garlic powder
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1 cup of heavy cream
- 1 cup of milk whole
- 2 Chipotle peppers in Adobo from LA MORENA® Brand
- 1 Tablespoon of powdered chicken bouillon
- 2 Parsley sprigs to garnish
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Season the chicken breasts with garlic powder, salt, and pepper.
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Heat oil in a large skillet to medium high.
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Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
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While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
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Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
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Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.
• You can use other cuts of chicken; the cooking time may vary depending on the cut.
• The addition of the 2 peppers might be a little too spicy for some, but the cream and milk sauce will make it very tolerable.
• This sauce can also be used for shrimp, just cook the creamy chipotle sauce first and then add the shrimp to cook for 5-6 minutes at the end.
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Stay tuned and check out where LA MORENA® is taking me this summer on Instagram! In what other recipes do you use these wonderful chipotle peppers in adobo? Let me know in the comments section!Other recipes using Chipotles: Chipotle Tuna Sandwich & Chipotle Meatballs.
Don’t forget to share on your Social Channels, and if you make the recipe come back to let me know about your experience with the recipe.
Buen Provecho!
Mely Martinez
As always, this is wonderful. I am wondering what you think of preparing the suce, spicing it up (Hot) and using it with carnitas de puerco. Thank you for another great recipe!
I think that will be a great idea!
I am always a sucker for a great looking sauce. This looks marvelous.
Hello Ben,
I hope you try the recipe, it is really easy and delicious!
Happy cooking!
This was amazing!!!! My kids loved it ????
Sharing the recipe/link with my family cause even my one year-old loved it!
I made this exactly as easily instructed and it was absolutely amazing. The spice was effect for my entire family. I doubled the chicken and set aside and the sauce was plenty and so delicious. You should try this, I promise you won’t be disappointed
Excellent Mely, wife and I loved it. I added some chopped cilantro, a sprinkle of cumin and a little extra adobo to kick it up a bit. Definitely will be on the regular menu around. Doing it with shrimp sounds fantastic.
Hello Logchief,
Thank you for trying the recipe and for letting us know about your addition of cumin, I’ll try it next time.
Happy cooking!
This was delicious. I used chicken tenders and sprinkled on just a little cumin like a previous commenter suggested. When I removed the chicken after sautéing I added half of a yellow onion before adding the sauce to the skillet, didn’t bother wiping out the skillet (missed that part in the directions). Sprinkled chopped cilantro on top just before serving. Perfect amount of heat, served with fideos. Yummy!
Hello Karen,
Thanks for trying the recipe, and for sharing the way to make it your own.
Provecho!
Esta receta fue increible! Toda la familia le encanta.
Hello Patricia,
Thank you for trying the recipe. Buen Provecho!
Mely, I tried this recipe and the whole family loved it! I have to confess that I didn’t read the ingredients carefully and I bought two cans of chipotle chiles but when I blended one can I realized that the color did not match your recipe, so I ended up only using half of the sauce mixture, then added more milk. It was super delicious and not too spicy (at least for us). I ended up freezing the extra oops sauce and can’t wait to use it with shrimp.
Hello Marcie,
You can use that leftover sauce to make the Shrimp version of this recipe or to add it to a creamy pasta dish.
Provecho!
I must give this a shot tomorrow. I used chipotle for years but they’ve become difficult to find except at a restaurant supply store, much too large of a can.