Pollo En Chipotle

A rich, smokey chipotle cream sauce coats a soft, golden-crusted chicken breast in Pollo en Chipotle (Creamy Chipotle Chicken). This 35-minute supper is savory, engaging, and simple to prepare. Give it a try today!

Pollo En Chipotle

This recipe is perfect for you if you’re sick of having the same old boring chicken for supper every night! This simple recipe for Pollo en Chipotle showcases the smokey tastes of chipotle chiles in adobo sauce. Perfect for any night of the week, every mouthful of the juicy chicken and creamy sauce is flavorful without being too hot!

The dish starts with a chicken breast coated in a golden crust and ends with a rich, smokey chipotle sauce. When the two are combined, WOW! The result is a meal that is bright and creamy, prepared with basic ingredients, not overly hot, and has a hint of elegance!


Seasoned pan-fried chicken covered in a chipotle cream sauce is the base of the crowd-pleasing evening dish known as pollo en chipotle, or creamy chipotle chicken. For chefs on the go who want to indulge in flavorful food without spending hours in the kitchen, it’s a popular option.

Diced chipotle chiles combined with adobo sauce, heavy cream, and milk are used to make the chipotle chicken sauce.

This recipe’s ingredient list is condensed, straightforward, affordable, and flavorful.


  • Chicken breasts: The chicken is coated with chipotle sauce, pan-fried in butter, and then seasoned and dusted in flour. Each mouthful is incredibly juicy and flavorful.
  • Seasonings: Before dredging the chicken breast in all-purpose flour, season it with black pepper and garlic powder. In addition to helping the chicken’s outside crisp up in the skillet, the flour helps lock in flavor.
  • Creamy and smokey, chipotle cream sauce is created with heavy cream, milk, and chipotle chiles in adobo sauce. To ensure that each mouthful isn’t overly hot, the dairy reduces the heat from the peppers.
  • Onion and garlic: To give the sauce more taste and texture.
  • Add cilantro as a garnish.


  • To season the chicken, Apply the chicken spice evenly on every side of every cutlet. Coat every cutlet with flour.
  • Sear the chicken by adding butter and oil to a skillet and searing it from both sides. Place each slice on a platter once it has turned golden brown.
  • Prepare the salsa verde: In the same pan, sauté the garlic and onions in more butter. After lowering the heat, add the milk, cream, and chipotle peppers with adobo sauce. While it simmers, whisk everything together.
  • Put everything together as one: Return the chicken cutlets to the pan and continue cooking them until the chicken is well cooked and the sauce becomes thick. Add cilantro as a garnish, then serve!


  • Make sure the cream sauce only simmers gently rather than reaching a full boil when you add it to the pan. The cream might curdle if the sauce is brought to a boil.
  • This recipe works with any boneless, skinless chicken cut. Use any sort of chicken you have in the home, such as tenders, thighs, or strips.
  • For less spicy sauce, use less chipotle chiles. You may add extra chipotle for a hotter sauce.
  • Use a meat thermometer to check the internal temperature of the chicken if you are unsure if it is cooked all the way through. A cooked chicken breast should register at 165 degrees Fahrenheit.
  • Not in the mood for chicken? Use shrimp in this dish instead!
Pollo En Chipotle


To preserve, place the leftovers in the refrigerator for three to four days in a sealed container.

I suggest putting the chicken and chipotle sauce in a skillet over low heat to reheat in order to keep the sauce from separating. Cook the chicken until it is well heated. Alternately, microwave for 45-second bursts until well heated.

Pollo En Chipotle


Pollo En Chipotle

Pollo En Chipotle

Tender chicken is covered in a chipotle cream sauce to make Pollo en Chipotle (Creamy Chipotle Chicken). Thirty-five minutes away!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4


  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 large boneless skinless chicken breasts sliced in half lengthwise
  • 1/4 cup all-purpose flour for dredging
  • 2 tablespoon olive oil divided
  • 2 tablespoons unsalted butter divided
  • 3 cloves garlic minced
  • 1/2 small onion sliced
  • 3 chipotle peppers in adobo sauce minced
  • 1 cup heavy/whipping cream
  • 3/4 cup milk
  • chopped cilantro for garnish


  • Combine the salt, black pepper, and garlic powder in a small dish or ramekin. Season each of the four chicken cutlets on both sides.
  • Fill a small basin with flour. To coat all sides, dip and dredge the chicken in the flour.
  • A big skillet should be heated at medium-high heat. Add one tablespoon of butter and some olive oil.
  • The chicken cutlets should be cooked for 4–5 minutes on each side, or until golden brown, once the butter has melted. Place the cutlets on a platter and keep them there.
  • To the pan, add the onions, garlic, and the remaining 1 tablespoon of butter. Saute onions for 3 minutes, or until they become tender.
  • Add the heavy cream, milk, and chopped chipotle peppers in adobo sauce and reduce the heat to medium. Mix well with a whisk and boil gently.
  • Return the browned chicken cutlets to the pan and continue cooking for an additional five minutes, or until the chicken is cooked through and the sauce has thickened.
  • Add some chopped cilantro as a garnish and serve.


  • To prevent the sauce from separating, I advise reheating this dish over moderate heat.
  • Make sure the cream sauce only simmers gently rather than reaching a full boil when you add it to the pan. The cream might curdle if the sauce is brought to a boil.
Keyword Pollo En Chipotle

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