why make this recipe
Creamy Southwest Chicken is a delightful dish that brings vibrant flavors and a creamy texture to your dinner table. It’s perfect for busy weeknights or when you want to impress guests with minimal effort. The combination of spices, tomatoes, and cream cheese creates a rich sauce that pairs perfectly with the tender chicken. Plus, it’s easy to prepare, making it a go-to recipe for any home cook.
how to make Creamy Southwest Chicken
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 ounce) 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 softened
- 2 tablespoons chopped fresh cilantro
Directions:
- Take the cream cheese out of the fridge for at least an hour before starting the recipe so it softens up or microwave it for 30 seconds.
- Slice the chicken in half lengthwise to make 4 thinner pieces and season with salt & pepper.
- In a skillet over medium high heat, add the oil and butter.
- Add the chicken and sear until browned and cooked through (about 5 to 6 minutes per side), then transfer to a plate.
- Reduce the heat to medium and add garlic, cooking for about 30 seconds.
- Add chicken broth and Rotel, along with chili powder, onion powder, smoked paprika, and ground cumin. Stir until combined.
- Stir in cream cheese until fully incorporated, then add chicken back in to warm through. If the sauce thickens, add a splash of chicken broth.
- Season with salt & pepper to taste, sprinkle with chopped cilantro, and serve immediately.
how to serve Creamy Southwest Chicken
Serve Creamy Southwest Chicken over rice or with warm tortillas to soak up the delicious creamy sauce. You can also pair it with a fresh salad or some sautéed vegetables for a balanced meal.
how to store Creamy Southwest Chicken
If you have leftovers, let the chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for longer storage—just be sure to thaw it in the fridge before reheating.
tips to make Creamy Southwest Chicken
- Ensure the cream cheese is softened before using for easier mixing.
- Adjust the spice level by using mild or hot Rotel according to your preference.
- Add extra veggies like bell peppers or corn for more flavor and texture.
variation
For a healthier twist, use boneless skinless chicken thighs instead of breasts. You can also substitute Greek yogurt for cream cheese for a lighter option.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely and pat it dry before cooking.
2. What can I serve with Creamy Southwest Chicken?
It pairs well with rice, quinoa, or a side of steamed vegetables. Warm tortillas are also a great option!
3. How can I make it spicier?
Add more chili powder or diced jalapeños to the dish for extra heat. You can also use a spicier variety of Rotel.
Creamy Southwest Chicken
Ingredients
Main 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
- 1 can (10 fluid ounce) 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, softened
- 2 tablespoons chopped fresh cilantro
Instructions
Preparation
- Take the cream cheese out of the fridge for at least an hour before starting the recipe so it softens up or microwave it for 30 seconds.
- Slice the chicken in half lengthwise to make 4 thinner pieces and season with salt & pepper.
Cooking
- In a skillet over medium high heat, add the oil and butter.
- Add the chicken and sear until browned and cooked through (about 5 to 6 minutes per side), then transfer to a plate.
- Reduce the heat to medium and add garlic, cooking for about 30 seconds.
- Add chicken broth and Rotel, along with chili powder, onion powder, smoked paprika, and ground cumin. Stir until combined.
- Stir in cream cheese until fully incorporated, then add chicken back in to warm through. If the sauce thickens, add a splash of chicken broth.
- Season with salt & pepper to taste, sprinkle with chopped cilantro, and serve immediately.