Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema is a quick, Mexican-inspired weeknight meal featuring tender chicken simmered in a smoky, slightly spicy tomato-chipotle sauce and finished with a creamy avocado-sour cream crema. It’s fast to prepare, easy to adjust for spice level, and pairs beautifully with cilantro-lime rice or a low-carb cauliflower rice. Leftovers also make a fantastic taco-style salad or taco filling.
Skillet Chicken in Chipotle Sauce
I served this over cilantro-lime rice using frozen brown rice, but it’s equally delicious served over cilantro-lime cauliflower rice for a lower-carb option. The avocado crema also works wonderfully drizzled over tacos, enchiladas, or a bright salad. If you make extra chicken, shred it for tacos, burrito bowls, or a hearty green salad topped with avocado, tomatoes and shredded Pepper Jack or Monterey Jack cheese.
This skillet chicken recipe is designed for busy nights: minimal prep, a short cook time, and bold flavor. The tomato-chipotle sauce brings smoky warmth without overpowering the chicken, while a squeeze of lime at the end brightens the dish. The avocado crema balances heat with cooling creaminess and fresh cilantro.
Ingredients
- 2 boneless, skinless chicken breasts, halved (about 1 lb total)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground cumin
- Freshly ground black pepper, to taste
- Olive oil spray (or a light brush of oil)
- 1 teaspoon olive oil
- 1/2 small onion, sliced
- 2 garlic cloves, minced
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon chipotle pepper in adobo (adjust to taste)
- Juice of 1/2 lime
- 2 tablespoons chopped cilantro, for garnish
Avocado Crema Ingredients
- 1/4 cup low-fat sour cream
- 1 oz avocado (about 1/4 to 1/3 of a medium avocado)
- 2 tablespoons fresh cilantro leaves
- 1/2 small jalapeño pepper, seeds and membrane removed (adjust for heat)
- 1 small garlic clove
- 1 tablespoon lime juice
- 1/8 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon water, or as needed to thin
Instructions
- Prepare the chicken: Place each chicken breast half between two pieces of plastic wrap or parchment and gently pound to an even thickness. Season both sides with 1/4 teaspoon salt and freshly ground black pepper.
- Sear the chicken: Heat a large nonstick skillet over medium-high heat. Lightly spray or brush the pan with olive oil. Add the chicken and brown 1–2 minutes per side until golden. Remove the chicken and set aside.
- Make the sauce: Reduce heat to medium and add 1 teaspoon olive oil to the skillet. Sauté the sliced onion, scraping up any browned bits, until the onion is tender, about 3 minutes. Add the minced garlic and cook 30 seconds more.
- Add liquids and seasonings: Stir in the tomato sauce, chicken broth, remaining 1/2 teaspoon salt, ground cumin, and the chipotle pepper with a bit of its adobo sauce. Bring the mixture to a boil, then reduce heat to medium-low.
- Finish cooking the chicken: Return the seared chicken to the skillet, cover, and simmer 8–10 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir in lime juice, then remove from heat.
- Make the avocado crema: While the chicken cooks, combine all crema ingredients in a small blender or food processor and puree until smooth. Add water 1 teaspoon at a time to reach a pourable consistency. Taste and adjust salt, lime, or jalapeño for heat.
- Serve: Spoon tomato-chipotle sauce over each chicken piece, drizzle or dollop with avocado crema, and garnish with chopped cilantro. Serve immediately over cilantro-lime rice, cauliflower rice, or a bed of greens.
Tips, Variations & Serving Suggestions
- Adjust heat: Reduce or omit the jalapeño in the crema and use less chipotle in adobo if you prefer milder flavors. For more heat, add extra chipotle or leave some jalapeño seeds.
- Make it a one-pan meal: Add sliced bell peppers and zucchini to the pan with the onions for a heartier dish that includes vegetables.
- Leftovers: Shred leftover chicken and toss with extra sauce for tacos, burrito bowls, or a quick sandwich. The crema keeps 1–2 days refrigerated in an airtight container (stir before using).
- Low-carb option: Serve over cilantro-lime cauliflower rice or a simple green salad.
- Protein swaps: Use boneless, skinless chicken thighs instead of breasts for more richness; adjust cook time until thighs are cooked through.
Nutrition (per serving)
Serving: 4 oz chicken with sauce + 2 tbsp crema — Calories: 199 kcal; Carbohydrates: 7 g; Protein: 26 g; Fat: 7 g; Saturated Fat: 2 g; Cholesterol: 90 mg; Sodium: 495 mg; Fiber: 2 g; Sugar: 3 g.
This Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema is an ideal recipe for busy nights when you want bold flavor without fuss. The combination of smoky chipotle, tangy tomato, bright lime, and cool avocado crema creates a balanced, satisfying plate. Try pairing it with rice, warm tortillas, or a crisp salad for a complete meal.