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Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema

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Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema, a quick Mexican-inspired chicken dish with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.

Skillet Chicken with Chipotle and Tomatoes
Skillet Chicken in Chipotle Sauce

I served this over cilantro-lime rice using trader joe’s frozen brown rice instead of white, but it would also be great over cilantro-lime cauliflower for a lower carb option. I used the leftovers the next day and made a big taco style salad over chopped greens with avocado, tomatoes and shredded Pepper Jack cheese! You may also enjoy these Instant Pot Chicken Chipotle Bowls!

Skillet Chicken with Chipotle and Tomatoes

This Mexican inspired chicken recipe is so easy and perfect for any weeknight dinner. You can adjust the spice level to your taste. The avocado sauce is delicious, I love it here or drizzled over tacos, enchiladas, etc.

Avocado Crema Ingredients

  • Avocado, for healthy fats
  • Sour Cream, for creaminess
  • Jalapeño, for spice
  • Lime Juice, for brightness
  • Cilantro, for freshness

More Mexican Chicken Recipes

Skillet Chicken in Tomato Chipotle Sauce With Avocado Crema

4.96 from 23 votes
2
Cals:199
Protein:26
Carbs:7
Fat:7
A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.
Course: Dinner
Cuisine: Mexican
A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 Servings
Serving Size: 4 oz chicken w sauce, 2 tbsp crema

Ingredients

  • 2 1 pound total boneless, skinless chicken breasts, halved
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • Freshly ground black pepper to taste
  • Olive oil spray
  • 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
  • Juice of ½ lime
  • 2 tablespoons chopped cilantro

Avocado Sauce:

  • 1/4 cup low fat sour cream
  • 1 ounce avocado
  • 2 tablespoons fresh cilantro leaves
  • ½ small jalapeno pepper seeds and membrane removed
  • 1 small garlic clove
  • 1 tablespoon lime juice
  • 1/8 tsp kosher salt
  • Freshly ground pepper to taste
  • tablespoon water as needed

Instructions

  • Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness.  Season both sides with ¼ teaspoon salt and pepper.
  • Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each.  Remove chicken from pan and set aside on a plate.
  • Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender.  Add garlic and sauté 30 seconds more.  Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil.  Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
  • Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
  • To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

Last Step:

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Nutrition

Serving: 4 oz chicken w 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

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161 comments on “Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema”

  1. One of my absolute favorites. It’s so easy to make and the leftover avocado crema works great on tacos or fajitas the next night (I always make extra!). I usually serve mine with white rice and black beans.

  2. Another outstanding recipe provided by Gina. I made this for my 26 year old son and girlfriend and they enjoyed the flavors so much. Thank you again Gina.

  3. Another WINNER! So delicious and flavorful! I had it without the avocado cream just because I was trying to cut down even more, and it was still super delicious. Next time I’m having the avocado cream – my husband said it was great. I have a problem with portion control so sometimes its better for me to not have any, because if I love it (and I know I would love the avocado cream) then I can’t stop myself from increasing the portion size. Five stars all the way! Thanks for all your delicious recipes! Life-changer for sure!

  4. Made for dinner tonight with the lime, cilantro cauliflower rice and it was very tasty. The avocado crema was a great compliment to the chicken. 

  5. Avatar photo
    Brenda Vaughn

    Delicious!! This is one of the best chicken dishes I have made. It is a little bit of work, but totally worth it. I would double the sauce next time so there is more to put on the rice I made to go with it. The only change I made was to sub nonfat Greek yogurt in for the sour cream. That made this less than 1 point per serving for WW other than the added rice.

  6. I made this for meal prep and so excited to eat it for the week!!! I poached the chicken and shredded it and made it into a “bowl” with rice. So thankful for all of your recipes!!!!!

  7. Avatar photo
    Mary Ellen Nodonly

    Just made this tonight. Hubby and I both loved it. I will definitely be making it again. Thanks, I love your recipes!

  8. This was DELICIOUS. I used the left over sauce and avocado cream and made huevos rancheros the next day.

  9. This recipe is amazing… I have made it so many times since I found it… the whole family loves it.  It is easily doubled and comes out excellent every time.  I usually add a thinly sliced bell pepper to the onion for some extra texture to the sauce – I also usually use a whole onion instead of half since we like onion a lot.  We really like spicy things, so I’ll sometimes add a pinch or two of red pepper flakes.  Sometimes, we also thinly slice the chicken and slow cook it a little extra in the sauce and serve it shredded with corn tortillas in little tacos with the rice and avocado cream and top it with crumbled queso blanco and cilantro.  Sorry to go on and on, but we just think this recipe is great and is very customizable!  Thank you so much for bringing it into our lives!

  10. This was delicious! I made the chicken in my instant pot and then shredded it (only because one of my kids prefers his chicken that way) and it was amazing over cauliflower rice. The avocado sauce is spot on!

  11. This dinner is AMAZING ????I used chicken tenders seasoned with Sazon seasoning. Definitely will be making again, can’t wait for leftovers for lunch ????????

  12. This chicken is fantastic.    Everyone truly loved it.  Only sorry I didn’t make the rice.   Next time for sure.    Keep up the good work.  You are the reason my husband Is sticking to his diet.  Tasty food that’s good for you is a forever thing.  Boring food leads to going off the diet 

    Thanks a lot

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