Creamy Southwest Chicken
This Creamy Southwest Chicken is bursting with bold flavors and creamy goodness—perfect for a quick and comforting weeknight dinner!
Equipment
- Large Skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 pieces chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 10 fluid ounce Ro-tel diced tomatoes & green chilies with juices (1 can)
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 8 ounces cream cheese softened
- 2 tablespoons fresh cilantro chopped
Instructions
Prepare the Chicken
- Season the chicken breasts with salt and pepper on both sides to enhance flavor.
Cook the Chicken
- In a large skillet, heat olive oil and butter over medium heat. Add the seasoned chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Prepare the Sauce
- Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in chicken broth and Ro-tel diced tomatoes with juices. Stir and bring to a simmer.
- Add chili powder, onion powder, smoked paprika, and ground cumin. Stir to evenly distribute spices.
- Reduce heat to low and add softened cream cheese. Stir until fully melted and sauce is creamy and smooth.
Combine and Serve
- Return the seared chicken to the skillet and spoon creamy sauce over the chicken. Let it soak in for a few minutes.
- Sprinkle chopped fresh cilantro over the top before serving.
Notes
- Substitute cream cheese with a dairy-free alternative to make this dish dairy-free.
- Use gluten-free labeled chicken broth and tomatoes to keep the recipe gluten-free.
- Add bell peppers or corn for extra texture and nutrition.
- Serve over rice, quinoa, or with warm tortillas for a complete meal.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.