Creamy Mexican Chicken
Creamy Mexican chicken brings together rich flavors and textures, making it a comforting choice for any meal, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Cut into uniform thickness for even cooking
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced Any color
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with Greek yogurt for a lighter version
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
- to taste Salt and pepper
- for garnish Fresh cilantro, chopped
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until they soften.
- Add the chicken breasts to the skillet, seasoning them with salt, pepper, cumin, chili powder, and smoked paprika. Cook until the chicken is browned on both sides, about 6-7 minutes per side.
- Pour in the chicken broth, bring the mixture to a simmer, and cover the skillet. Cook for 15-20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes.
- Stir the heavy cream into the skillet, scraping up any browned bits from the bottom. Allow it to simmer and thicken for about 5 minutes.
- Shred the chicken using two forks and return it to the skillet. Stir in the lime juice and half of the shredded Monterey Jack cheese, allowing it to melt into the sauce.
- Test for seasoning, adjusting salt and pepper to taste. Top with the remaining cheese and allow it to melt before serving.
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Notes
Serve over rice, in tortillas, with beans, or alongside a fresh salad. Add toppings like more cheese, cilantro, jalapeños, or salsa for extra flavor. For leftovers, store in airtight containers and refrigerate for up to three days or freeze for up to three months.