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Creamy Chipotle Chicken Skillet/ https://www.hwcmagazine.com
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5 from 1 vote

Creamy Chipotle Chicken Skillet

Creamy Chipotle Chicken Skillet is a one pan spicy, smoky and savory 30-minute dinner with just 7 little ingredients that you will love on your menu plan.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Mains
Cuisine: Tex Mex
Servings: 4
Calories: 496kcal
Author: HWC Magazine


  • 2 tablespoon olive oil
  • 4 chicken breasts
    skinless boneless breasts cut lengthwise to make thinner to reduce cook (or can use chicken tenderloins)
  • salt and pepper to taste
  • 1 Onion chopped
  • 3 cloves Garlic
  • ½ cup Fire roasted tomatoes
  • ¾ cup Full fat dairy cream (or coconut cream for dairy free)
  • 2 Chipotle peppers in adobo sauce
    with 2 tablespoons of sauce (adjust for your desired heat level)
  • 1 tablespoon Lime juice
  • 2 tablespoon Cilantro to garnish (optional)


  • In a large frying pan, add one tablespoon of olive oil. Turn on your stove burner to a medium heat. Season your chicken breasts with salt and pepper on each side. Add your chicken into the frying pan. Cook uncovered over medium heat until golden brown or about 3-4 minutes on each side or until the juices run clear. Set aside and keep warm. (Do not wash your pan!)
  • Add another tablespoon of olive oil into the pan. Add the onions and sauté for about 10 minutes until translucent and slightly golden. If you have the time and want to caramelize the onions, then this is even better. Add the garlic to the pan and sauté until translucent. Add the fire roasted tomatoes to the pan and break up a little with your wooden spoon. Loosen up all the little tasty bits on the bottom of the pan from the cooking chicken. Add your cream or nondairy coconut cream, chipotle peppers and adobo sauce and salt and pepper to taste. Stir. Add your cooked chicken back to the pan. Cook over low medium heat just until warm and bubbly.
  • Drizzle with a little lime juice and garnish with a little cilantro, if desired. Enjoy!


We used coconut cream full fat for this recipe as we have dairy sensitivities but you can use full fat cream. The nutrition calculations are based on coconut cream.
You can refrigerate any leftovers in a sealed container for up to 3 days. This recipe can be frozen up to 3 months and then just heat and eat. 


Serving: 1g | Calories: 496kcal | Carbohydrates: 9g | Protein: 50g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 411mg | Potassium: 1032mg | Fiber: 2g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg