Creamy Southwest Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
408 kcal
-
Course
Main Course
Creamy Southwest Chicken
Description
This recipe begins by softening cream cheese and cutting chicken breasts into thinner pieces to promote even cooking. The chicken is seasoned with salt and pepper, then seared in a hot skillet with olive oil and butter until golden and cooked through. After removing the chicken, minced garlic is sautéed briefly before adding chicken broth and a canned diced tomatoes with green chilies product, such as Rotel, along with chili powder, onion powder, smoked paprika, and ground cumin to create the Southwest-flavored base.
The cream cheese is incorporated into the skillet to enrich the sauce with a creamy texture and mellow the spices. The chicken is returned to the sauce to warm through and absorb flavors while keeping tender. The dish is finished with fresh chopped cilantro for herbaceous brightness. The resulting sauce balances mild heat with creamy tang and savory depth.
Serving this chicken with rice, tortillas, or vegetables highlights the flavorful sauce and complements the mild heat. It's an approachable dish that melds familiar Southwest seasonings into a creamy form without overpowering the palate.
Use mild Rotel tomatoes if a gentler spice level is desired. An instant-read thermometer can ensure the chicken reaches the safe internal temperature of 165°F. Adjust sauce thickness with chicken broth as needed.
Ingredients
- 2 chicken breast cut in half lengthwise
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 1 (10 fluid once) can diced tomatoes with green chilies with juices, Ro-tel brand
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 8 ounces cream cheese softened, block, Philly brand example
- 2 tablespoons cilantro chopped, fresh
Instructions
- Take the cream cheese out of the fridge for at least an hour before starting the recipe so it softens up and/or microwave it for 30 seconds or so. I also cut it into cubes.
- Slice the chicken in half lengthwise to make 4 thinner pieces. Season both sides with some salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and sear until nicely browned and cooked through (about 5-6 minutes/side). Transfer chicken to a plate.
- Reduce the heat to medium and add the garlic to the skillet. Cook for about 30 seconds.
- Add the chicken broth and Rotel to the skillet, along with the chili powder, onion powder, smoked paprika, and ground cumin. Give it a good stir.
- Stir in the cream cheese (it may take a few minutes until it's fully incorporated), then add the chicken back in to warm through. If the sauce gets too thick at any point, add a splash of chicken broth.
- Season with salt & pepper if needed, sprinkle the chopped cilantro over top, and serve immediately.
Notes
- Use Original Rotel tomatoes for a mild kick; substitute mild Rotel or adjust spices for less heat.
- Add cayenne pepper or hot chili powder to increase spiciness if desired.
- Ensure chicken is cooked to 165°F internally for safety, using an instant-read thermometer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137mg | 46% |
| Sodium | 427mg | 18% |
| Potassium | 691mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1699IU | 34% |
| Vitamin C | 9mg | 10% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
