Spicy Sautéed Chicken with Bell Peppers and Creamy Cilantro Sauce

Ingredients

- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 red or orange bell pepper, sliced
- 1 white onion, sliced
- 8 oz baby Bella mushrooms, sliced
- 1/2 cup Mexican crema
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped

Instructions

1. Prepare the Chicken:
- PT10M
10 minutes
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt, black pepper, garlic powder, smoked paprika, and chili powder.

2. Cook the Chicken:
- PT15M
15 minutes
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the hot skillet.
- Cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
- Remove the chicken from the skillet and let it rest on a plate.

3. Sauté the Vegetables:
- PT10M
10 minutes
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the sliced green and red (or orange) bell peppers, onion, and baby Bella mushrooms.
- Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and slightly charred.

4. Make the Creamy Cilantro Sauce:
- PT5M
5 minutes
- In a small bowl, mix together the Mexican crema, sour cream, and chopped cilantro.
- Stir until well combined. Set aside.

5. Combine and Serve:
- PT5M
5 minutes
- Return the chicken breasts to the skillet with the sautéed vegetables.
- Drizzle the creamy cilantro sauce over the chicken and vegetables.
- Serve immediately for a vibrant and flavorful dinner.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Spicy chicken, Mexican dinner, sautéed vegetables, creamy cilantro, stove-top chicken, easy dinner, flavorful chicken, healthy recipes, quick dinner, gourmet chicken

Recipe Yield

Feeds 4 adults

Calories

Total: 1,600 calories (400 calories per serving)

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