Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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

A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.
Print WW Personal Points
4.96 from 23 votes
Did you make this recipe?

Skillet Chicken in Tomato Chipotle Sauce With Avocado Crema

199 Cals 26 Protein 7 Carbs 7 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 Servings
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.


  • 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


  • 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.


Serving: 4oz chicken w sauce, 2 tbsp crema, Calories: 199kcal, Carbohydrates: 7g, Protein: 26g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 90mg, Sodium: 495mg, Fiber: 2g, Sugar: 3g
WW Points Plus: 5
Keywords: chicken recipes tomato sauce, chicken skillet recipes, chipotle sauce chicken, mexican chicken recipes, skillet chicken breast recipes, skillet chicken recipes

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. This was so so good! We enjoyed it with some sauteed onions and peppers with a few sprays of cooking oil on really high heat, along with some cilantro-lime brown rice.

    Next time, I think I will try this as a crockpot recipe, and put the chicken and all the sauce ingredients into a slow cooker on low for six hours. I think the shredded chicken in this sauce might be even better! Thanks for a great recipe.

  2. I made this recipe and the flavours in it are absolutely delicious.  A great balance between freshness, spices,  a bit of a kick for heat, and  is saucy.

    The only concern I have is I find that the estimated prep times for most of skinny taste recipes are misleading.  Prep time for this recipe was much longer than 5 min.  Took me about 15 and I had a helper.  Perhaps they are estimated from the time that all the ingredients are pre-prepared?

    Having said that skinny taste recipes are much quicker than other books that I’ve been following so hats off to skinny taste for creating and providing quick and healthy recipes.  Cheers to that!

  3. Hi Gina!
    Do you have nutrition information on the Avocado Crema on it’s own? I usually have some left over after making this chicken and use the left over to top the Chicken Taco Chili and now that I’ve seen the Chicken Taco Chili stuffed peppers it would go nicely on those too! I want to be able to add it to my food logging. Thanks

  4. We had this for dinner tonight. It was Sooo delicious! I’m looking forward to having this again. I paired it with the cilantro lime rice and broccolini. Our meal was delightful! Thank you for so many wonderful recipes.

  5. amazing! i don’t really like avocado but i loved this sauce!!

  6. For those wondering, I just made this in my slow cooker for 8 hours on low and it turned out AMAZING!!! I sauteed the onions and garlic first, mixed in the remaining ingredients and laid the raw chicken on top. I shredded it after cooking for easy serving with kiddos. Another great recipe Gina!

  7. I don’t know why I haven’t made this sooner. So delicious and it comes together so easily! The avocado crema was perfect!

  8. This was delicious!!!! I considered skipping the avocado crema because I’m not a big sour cream fan, but I’m so glad I didn’t!! It’s such a great touch.

  9. Sounds delicious. I’m not seeing the number of servings. Is it 4?

  10. Just made this for dinner and will be making it again. I sliced up a red pepper and sliced the other half of the jalapeno used for the avocado cream sauce and cooked them with the onion. Drizzled a little honey on the chicken and let the sauce thicken a bit. Served it with cilantro lime rice and pinto beans. Looking forward to using the avocado cream on my breakfast tacos in the morning!

  11. This was yet another great ST recipe. It was even easier because we prepped it yesterday, something came up so we couldn’t cook it, and so everything was pretty much ready to go a la fast food tonight. Would definitely make this again.

  12. I loved the sauce so much I made it with shrimp. I highly recommend!! Shrimp tacos topped with cabbage and avocado crema on fresh corn tortillas!! Corn on cob on side….que rico… I will make again for Cinco de Mayo! 

  13. Hi, have you ever tried this in a crockpot?

  14. This was delicious. My husband loved it and he doesn’t like spicy. Definitely make it again. Thanks

  15. This was delicious! Definitely going to make again. My husband had rice with his and I had cauliflower rice.

  16. Hi Gina! Love the recipes. I always end up with leftover chipotle since this recipe only uses 1 Tbsp. Do you have a recommendation on what to make with the extra or how I can store it better? (I usually put the tin in the fridge and then eventually it gets tossed).

  17. So good. It wasn’t terribly spicy as many adobo recipes are. But it was a bit much for my littles. I added a little more chicken broth and cooked it down. Served on quinoa. 

  18. Gina, 
    This is great. Would you happen to have a mole’ recipe? Maybe for the future. Thanks for all of your innovative dishes. 

  19. Where do you find the Chipotle peppers in adobo?

    • Any grocery store should have them. Just a little can near the enchilada sauce etc. 

      • Great thank you! I would not even have known where to start looking lol grocery store employees don’t know where anything is anymore lol

  20. This is an amazing recipe. LOW CARB!! Yes!!  I could eat this everyday. That avocado crema is on another level. I have it on the menu to make breakfast burritos this weekend with the avocado crema. Gina you rock!!!