0 from 33 votes
Creamy Southwest Chicken
Enjoy robust flavors in this creamy southwest chicken recipe that's ready in just 30 minutes! It's simple to make, so saucy, and a great weeknight option.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 408 kcal
Course:
Main Course
Cuisine:
American , Tex-Mex
Ingredients
- 2 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
- 1 (10 fluid once) can Ro-tel diced tomatoes & green chilies with juices
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 8 ounces cream cheese (I use a block of Philly) softened
- 2 tablespoons chopped fresh cilantro
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.
Cup of Yum
Notes
- If using Original Rotel, the sauce will have a little kick to it, but the cream cheese does mellow it out. Use mild if needed. Add a pinch of cayenne pepper or a hot chili powder blend (most are mild) if you want more kick.
- Chicken is safe to eat when it's 165F in the middle. Use an instant read thermometer to take the guesswork out.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
8g
(3%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
137mg
(46%)
Sodium
427mg
(18%)
Potassium
691mg
(20%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1699IU
(34%)
Vitamin C
9mg
(10%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408
% 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.