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Delicious Creamy Chipotle Chicken dish photo

Creamy Chipotle Chicken

Tender chicken cutlets are stuffed with a seasoned cream cheese filling, browned, and baked in a smoky chipotle-tomato cream sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • 12-inch oven-safe skillet (cast iron or similar)
  • Small Mixing Bowl
  • High‑powered blender
  • Measuring Spoons
  • Measuring Cups
  • Instant Read Meat Thermometer

Ingredients
  

  • 6 chicken breast cutlets
  • 6 tablespoons cream cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt for filling
  • 1/4 teaspoon black pepper for filling
  • 2 tablespoons olive oil for browning
  • 1 28-ounce can fire roasted diced tomatoes
  • 2 chipotle peppers in adobo
  • 1/4 cup diced yellow onion
  • 4 cloves garlic roughly chopped
  • 1 teaspoon kosher salt for sauce
  • 1/2 teaspoon black pepper for sauce
  • 1 cup sour cream

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Place the chicken cutlets on a work surface. In a small bowl, stir together the cream cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
  • Spread about 1 tablespoon of the cream cheese mixture onto each cutlet and roll each cutlet lengthwise; secure with toothpicks if needed.
  • Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the rolled cutlets seam-side down and brown on the outside, turning to brown all sides; they do not need to be fully cooked. Remove the skillet from heat.
  • In a high-powered blender, combine the 28-ounce can fire roasted diced tomatoes, 2 chipotle peppers in adobo, 1/4 cup diced yellow onion, 4 cloves roughly chopped garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 cup sour cream. Blend until smooth and creamy.
  • Pour the blended sauce evenly over the browned chicken in the skillet.
  • Bake uncovered in the preheated oven for 30 minutes, or until the center of the chicken reaches 165°F (74°C) on an instant-read thermometer.
  • Remove from the oven and let rest briefly before removing toothpicks and serving.

Notes

  • Use toothpicks to secure cutlets if they unroll while browning.
  • Adjust the number of chipotle peppers to control heat.
  • Blend until the sauce is completely smooth for a creamy texture.
  • Use full-fat sour cream for best richness.