This Creamy Chipotle Chicken features the smokiness and spiciness of Mexican chipotles in adobo, the light tang of lime and the sweetness of coconut! Minimal prep, maximum flavor!
Bold, rich, and packed with flavor without being heavy, this chicken dish is about to be your new favorite!
Creamy Chipotle Chicken
We are so obsessed! This Creamy Chipotle Chicken is one of those unforgettable dishes that literally makes you want to stop going out to fancy restaurants for date nights!
We love it with some plain rice and ice-cold Passion Fruit Juice for the perfect dinner! It’s also a great way to use up any leftover Chipotles in adobo! 💕
This Creamy Chipotle Chicken is:
- Smoky and spicy thanks to Mexican chipotles in adobo.
- Rich, creamy and velvety thanks to coconut milk, without being heavy like cream-based dishes.
- Quick and easy to make.
- Ready in 3 steps.
- Delicious over rice.
- Reheats beautifully.
- Naturally gluten free and dairy free!
Ingredients for Creamy Chipotle Chicken
Chicken. We like using boneless chicken breasts cut into small dices so the sauce coats every bite!
Lime juice, for some tang and tenderness.
Salt and pepper.
Oil, for sauteing.
Onion, for even more flavor, we like white onions for this dish!
Garlic, I recommend using fresh for best flavor.
Canned coconut milk. Using coconut makes the dish incredibly velvety and creamy without making it heavy like cream-based sauces. It’s rich, with a slight sweetness that really goes with the heat and smokiness of chipotle sauce.
It doesn’t make the sauce ultra coconut-forward, it’s still smoky and chipotle-forward. It also makes this chicken fun-spicy instead of overwhelmingly spicy.
Chipotle sauce. We love the canned “salsa de chipotles” from “La Costeña” (not sponsored) which comes with a smooth texture but you can also use the “Chipotles in Adobo” one that comes with chipotles in it and blend it until smooth!
It’s smoky, spicy, packed with flavor, just sooo delicious! It’s so flavorful that you don’t need any spices in this dish.
How to Make Creamy Chipotle Chicken
STEP ONE: Cook the chicken. In a medium skillet over medium-high heat, add the oil, once hot add the chicken, season with salt, pepper and lime juice, and cook for 3-4 minutes per side. Once cooked, remove and set aside for later, you’ll add it back in step 3 and it’ll keep cooking in the sauce.
STEP TWO: Saute the veggies. In the same pan over medium heat, add another tablespoon of oil, once hot add the onions and saute for 2-3 minutes or until soft and fragrant, then add the garlic and saute for another 1-2 minutes.
STEP THREE: Make the sauce. Add the chicken back into the pan with the onions and garlic, pour in the coconut milk and chipotle sauce. Bring the sauce to a simmer and keep simmering uncovered for 15-20 minutes or until the sauce has thickened and has gone from light orange to bright orange-red.
Taste and adjust salt, we like 1/4 teaspoon salt. Once thickened, remove from the heat, add a sprinkle of cilantro on top (optional) and serve!
What to serve with Creamy Chipotle Chicken
- Plain rice, our favorite!
- Cilantro Lime Slaw: fresh, fun, ready in 5 minutes.
- Avocado!
- Mexican Street Corn Salad or corn anything!
- Sweet Potato Fries with Aioli or Sauteed Sweet Potatoes!
- Fried Green Plantains (Patacones), crispy, perfect for dipping, tropical feel!
Storing and Reheating Instructions
Storing Instructions: Store leftovers covered in the refrigerator for up to 1-2 days.
Reheating Instructions: Reheat in a saucepan over low heat, with a splash of water or coconut milk to loosen up the sauce, for about 5-6 minutes or until heated through!
HAPPY COOKING!! I hope you'll love this Creamy Chipotle Chicken or Coconut Chipotle Chicken as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Chicken Recipes we think you'll love:
- Peanut Butter Chicken
- Coconut Chicken
- Coca Cola Chicken
- … or check out all of our favorite Chicken Recipes!
Creamy Chipotle Chicken
Ingredients
- 2 tbsp (30 ml) vegetable oil (or sunflower, canola, coconut)
- 1 lb (450 g) boneless skinless chicken breasts (diced)
- 1 tbsp (15 ml) freshly-squeezed lime juice (about 1 small lime or 1/2 medium lime)
- Salt and pepper
- 1/4 medium white onion (minced)
- 1 clove garlic (minced)
- 1 13.5-oz (400 ml) canned coconut milk
- 1 7-oz (200 ml) salsa de chipotles/chipotle sauce (or Chipotles in Adobo, we use "La Costeña" brand, if using the one with chipotles in it just blend the chipotles and the sauce that comes in the can together until smooth)
- Cilantro (optional, minced, for topping)
Instructions
- Cook the chicken. In a medium skillet over medium-high heat, add 1 tablespoon of the oil, once hot add the chicken, season with salt, pepper and lime juice, and cook for 3-4 minutes per side. Once cooked, remove and set aside for later, you'll add it back in step 4 and it'll keep cooking in the sauce.
- Saute the veggies. In the same pan over medium heat, add another tablespoon of the oil, once hot add the onions and saute for 2-3 minutes or until soft and fragrant, then add the garlic and saute for another 1-2 minutes.
- Make the sauce. Add the chicken back into the pan with the onions and garlic, pour in the coconut milk and chipotle sauce. Bring the sauce to a simmer and keep simmering uncovered for 15-20 minutes or until the sauce has thickened. Taste and adjust salt, we like 1/4 teaspoon salt. Once thickened, remove from the heat, add a sprinkle of cilantro on top (optional) and serve!
Notes
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