Creamy Southwest Chicken
This delightful dish features vibrant flavors and a creamy texture, perfect for busy weeknights or impressing guests with minimal effort.
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.
Notes
Serve Creamy Southwest Chicken over rice or with warm tortillas to soak up the delicious creamy sauce. It pairs well with fresh salad or sautéed vegetables. Ensure the cream cheese is softened before using for easier mixing. Adjust the spice level by using mild or hot Rotel according to preference. Add extra veggies like bell peppers or corn for more flavor and texture.