Description
High Protein Creamy Chipotle Chicken & Potatoes is a rich, smoky, and satisfying one-pan dinner that combines tender chicken with creamy, flavor-packed potatoes. The chipotle adds a gentle heat balanced by a smooth, protein-rich sauce that clings to every bite. It’s a practical weeknight meal that feels comforting without being heavy. If you enjoy bold chicken dishes, you might also like Baked Chicken Drumsticks.
Ingredients
- 1.5 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 lb baby potatoes (halved, Yukon Gold preferred)
- 1 tbsp olive oil (extra virgin for best flavor)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground)
- 1 tsp garlic powder (or 3 cloves fresh garlic, minced)
- 1 tsp smoked paprika (for depth)
- 1–2 chipotle peppers in adobo sauce (finely chopped, adjust heat level)
- 1 tbsp adobo sauce (from chipotle can)
- 1 cup low-sodium chicken broth (for simmering)
- 1/2 cup plain Greek yogurt (full-fat or 2% for creaminess)
- 1/4 cup heavy cream (optional for extra richness)
- 1/2 tsp onion powder (adds subtle sweetness)
- 1 tbsp tomato paste (for depth and color)
- 1 tbsp butter (for finishing)
- 2 tbsp fresh cilantro (chopped, for garnish)
Instructions
- Preheat Pan: Heat a large skillet over medium-high heat to 400°F for 2 minutes until hot and lightly smoking.
- Season Chicken: Toss chicken with salt, pepper, garlic powder, and smoked paprika until evenly coated and slightly tacky.
- Sear Chicken: Add olive oil and cook chicken for 5–6 minutes at 400°F, turning once, until golden brown with crisp edges but not fully cooked through.
- Remove Chicken: Transfer chicken to a plate when browned and still slightly pink inside to prevent overcooking.
- Build Flavor Base: In the same pan at 375°F, add tomato paste, chipotle peppers, and adobo sauce; cook for 2 minutes until darkened and fragrant.
- Add Potatoes: Stir in halved potatoes and coat them in the sauce, cooking for 3 minutes until edges begin to soften.
- Simmer: Pour in chicken broth, bring to a gentle simmer at 300°F, cover, and cook for 15 minutes until potatoes are fork-tender but hold shape.
- Return Chicken: Add chicken back to the pan and simmer uncovered for 5 minutes at 300°F until chicken reaches 165°F internally.
- Make Creamy Sauce: Lower heat to 250°F and stir in Greek yogurt and heavy cream slowly until sauce is smooth and slightly thickened.
- Finish Dish: Add butter and stir for 1–2 minutes until glossy; sauce should coat the back of a spoon and potatoes look creamy.
- Garnish and Serve: Sprinkle fresh cilantro and serve hot when sauce is thick and chicken is tender and juicy.
Notes
- Substitute chicken thighs for a juicier result; increase cook time by 2–3 minutes.
- Make ahead by cooking fully, cooling, and storing in the fridge for up to 3 days.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on stovetop over low heat (250°F) for 8–10 minutes, adding a splash of broth to loosen sauce.
- Adjust spice by using only 1 chipotle pepper or removing seeds for milder heat.
- Serve with rice, crusty bread, or a light green salad to balance the richness.
Nutrition
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