Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup chicken broth
1/4 cup chipotle peppers in adobo sauce, chopped
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1/2 cup shredded cheddar cheese (optional)
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
Directions
1. Season the chicken breasts with salt, pepper, garlic powder, onion powder, cumin, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the butter and let it melt. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
4. Add the chopped chipotle peppers in adobo sauce and cook for another minute, stirring to combine.
5. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
6. If using, stir in the shredded cheddar cheese until melted and well incorporated.
7. Return the chicken breasts to the skillet and spoon the creamy chipotle sauce over them. Let the chicken simmer in the sauce for a few minutes to heat through.
8. Garnish with fresh cilantro if desired. Serve with lime wedges on the side.