Description
A creamy, smoky Chipotle Chicken Skillet made in one pan for the perfect weeknight dinner. Family-friendly, customizable heat, and great over rice.
Ingredients
Scale
- 1 lb boneless skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- 2 tsp garlic powder (or 3 cloves garlic, minced)
- 1 tsp cumin
- 1 tsp smoked paprika
- 2–3 tbsp chipotle in adobo (minced) + 1 tbsp adobo sauce (adjust heat)
- 1/2 cup chicken broth
- 4 oz cream cheese, cubed (or 1/2 cup Greek yogurt + 1 tbsp butter)
- 1 cup corn (frozen or canned, drained)
- 1/2 cup shredded cheddar or Monterey Jack
- 1 tbsp lime juice
- Salt
- Black pepper
- Optional: chopped cilantro
- Optional: diced red onion
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook 5–7 minutes until browned and cooked through.
- Stir in garlic powder, cumin, smoked paprika, and chipotle + adobo. Cook 30 seconds.
- Pour in chicken broth and scrape up any browned bits. Add cream cheese and stir until melted and smooth.
- Stir in corn and shredded cheese. Simmer 2–3 minutes until thick and creamy.
- Turn off heat and stir in lime juice.
- Serve over warm rice (or cauliflower rice). Top with cilantro and red onion if desired.
Notes
- Keep it mild: start with 1 tbsp chipotle and add more after tasting.
- Meal prep tip: store rice separately so it doesn’t soak up the sauce.
- Reheat tip: add a splash of broth while reheating to keep the sauce creamy.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 500Kcal
- Fat: 30g
- Carbohydrates: 18g
- Protein: 40g
Keywords: Chipotle Chicken Skillet