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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: creamy southwest chicken
Servings: 4
- 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
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.
- 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.
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