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a skillet with creamy southwest chicken and a serving spoon
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5 from 7 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: creamy southwest chicken
Servings: 4
Author: Natasha Bull

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.

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

Calories: 408kcal | Carbohydrates: 8g | Protein: 29g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 427mg | Potassium: 691mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1699IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 2mg