Chicken Breast With Spicy Cream Sauce Recipes

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SPICY CHICKEN BREASTS



Spicy Chicken Breasts image

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

Provided by Barbara Radford

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 4

Number Of Ingredients 8

2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

  • In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  • Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  • Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g

ONE SKILLET CHICKEN WITH FIESTA CREAM SAUCE



One Skillet Chicken with Fiesta Cream Sauce image

A simple one skillet chicken recipe with fiesta cream sauce. What's fiesta cream sauce you ask? It's the most delicious cream sauce made with cilantro, lime, a hint of cumin, garlic, and jalapeños! SO good!

Provided by Marzia

Categories     30 Minute Meals

Time 30m

Number Of Ingredients 10

4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
2 tablespoons lime juice
1 tablespoon EACH: olive oil AND minced garlic
⅛ teaspoon cumin powder
½ teaspoon red pepper flakes (or more to taste)
⅓ cup finely diced yellow onions
2 tablespoons EACH: minced jalapeños, butter, AND chopped cilantro
¼ cup heavy cream

Steps:

  • Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  • In a 2 cup measuring cup or a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes.
  • Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  • Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
  • Reduce the flame to medium, add the diced onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 9-12 minutes or until about ⅓ cup of the sauce remains. Add the minced jalapeños and stir to combine.
  • When the sauce has reduced, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped cilantro and serve warm with additional lime wedges.

CHICKEN BREAST WITH SPICY CREAM SAUCE



Chicken Breast with Spicy Cream Sauce image

Found this recipe by accident and it looked so good- even though I prefer non spicy dishes; my husband loves them and so does my son- so every now and then I make a special effort to make a special meal just for them! I can say they both enjoyed this meal served over hot cooked brown rice! I think this recipe will be good using...

Provided by Pat Duran

Categories     Seafood

Time 35m

Number Of Ingredients 8

2 medium skinless,boneless chicken breasts halves
1 tsp creole or cajun seasoning
1 Tbsp olive oil
10 oz can condensed cream of chicken soup
1/2 c water or vegetable broth
1/4 c chopped green chiles
1 tsp lime juice
1/4 c dairy sour cream

Steps:

  • 1. Season the chicken with the creole seasoning. Add the oil to a 10-inch skillet over medium high heat. Add the chicken and cook until well browned on both sides.
  • 2. Stir in the soup, water, chilies and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream and cook until the mixture is hot and bubbling. Serve over hot cooked brown rice.

CHICKEN BREASTS IN CREAM SAUCE



Chicken Breasts in Cream Sauce image

Make and share this Chicken Breasts in Cream Sauce recipe from Food.com.

Provided by Nimz_

Categories     Very Low Carbs

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 chicken breasts
1/2 cup chopped onion
1 clove garlic, minced
1 cup heavy cream
1 cup chicken broth
2 teaspoons salt
1 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 tablespoons flour
1/2 cup water
parsley (to garnish)

Steps:

  • Brown chicken breast.
  • Place breasts in oven dish.
  • Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
  • Pour over the chicken and bake 2 hours at 300 degrees.
  • After baking, remove breasts; strain juices into saucepan.
  • Add 2 tablespoons flour and 1/2 cup water.
  • Mix with whisk until thickened.
  • Add milk if too thick.
  • Pour sauce over breasts and garnish with parsley.

CREAMY GARLIC CHICKEN BREAST RECIPE



Creamy Garlic Chicken Breast Recipe image

Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!

Provided by Karina

Categories     Dinner

Time 35m

Number Of Ingredients 14

2-3 large boneless and skinless chicken breasts (halved horizontally to make 4)
4 tablespoons flour ((all purpose or plain))
4 tablespoons finely grated fresh Parmesan cheese
2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Black cracked pepper
5 tablespoons olive oil
2 tablespoons butter
1 small onion (finely chopped)
1 whole head of garlic (peeled and divided into 10-12 cloves)
1 1/4 cup chicken broth ((stock))
1 1/4 cup half and half or heavy cream ((or evaporated milk))
1/2 cup finely grated fresh Parmesan cheese
2 tablespoons fresh parsley, (to serve)

Steps:

  • Season the chicken with salt, garlic powder and pepper.
  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  • Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Nutrition Facts : Calories 458 kcal, Carbohydrate 11 g, Protein 21 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 1205 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN IN CREAMY CHIPOTLE SAUCE



Chicken in Creamy Chipotle Sauce image

This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.

Provided by Mami J

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken pieces (bone-in or boneless chicken breasts, thighs or drumsticks)
2 tablespoons butter, melted
salt and black pepper
chili powder, to taste
onion powder, to taste
2 -3 chipotle chiles in adobo, plus
1 teaspoon adobo sauce, from the chiles
1 (12 ounce) can evaporated milk
1 tablespoon butter
1 tablespoon flour
salt

Steps:

  • Preheat oven to 375 degrees.
  • Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
  • Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
  • Remove chicken from oven and let rest 5 minutes covered with the foil.
  • Place chicken in individual serving plates and spoon sauce to cover. Serve.

SLOW-COOKER SPICY CHICKEN BREASTS WITH CREAM SAUCE



Slow-Cooker Spicy Chicken Breasts with Cream Sauce image

The easiest way to ensure chicken breasts turn out moist and juicy? Use the slow cooker! Bonus: With this recipe, you'll get a creamy sauce, too!

Provided by My Food and Family

Categories     Home

Time 5h30m

Yield 6 servings

Number Of Ingredients 9

6 small skinless bone-in chicken breasts (2-1/2 lb.)
2 Tbsp. TACO BELL® Taco Seasoning Mix
1/2 cup fat-free reduced-sodium chicken broth
2 Tbsp. fresh lime juice
1/3 cup pickled jalapeño slices, drained
1 Tbsp. cornstarch
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
2 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Sprinkle chicken with taco seasoning. Place chicken in slow cooker. Pour broth and lime juice around chicken. Top with jalapeño peppers. Cover with lid.
  • Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
  • Remove chicken and peppers to serving platter; cover to keep warm. Increase slow cooker temperature to HIGH. Mix cornstarch and water in bowl until blended; stir into liquid in slow cooker until blended. Stir in cream cheese. Cover with lid.
  • Cook 15 min. or until sauce is thickened. Spoon sauce over chicken and peppers; sprinkle with bacon.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 640 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 1 g, Protein 32 g

CHICKEN BREAST IN SOUR CREAM SAUCE



Chicken Breast In Sour Cream Sauce image

Chicken Breast with Sour Cream Sauce - The sour cream sauce is flavored with onion, sweet red peppers, garlic, paprika and chicken broth. It has an amazing rich flavor with a smooth and creamy texture.

Provided by Mary Bostow

Categories     dinner

Time 45m

Number Of Ingredients 11

2 nice size chicken breast cut into chunks (or chicken parts)
2 Tablespoons vegetable oil
2 Tablespoons butter
1/2 a medium onion (chopped)
1 sweet red pepper (chopped)
1 Tablespoon minced jarred garlic
1 Teaspoon Paprika
1 cup chicken broth
1 cup sour cream
3 Tablespoons all purpose flour
Salt and pepper to taste

Steps:

  • 1. Place the oil and butter in a large skillet over medium to low heat. Melt the butter, place chicken breast in skillet and brown on both sides, remove from skillet to a platter.
  • 2. Place the chopped onion, sweet red peppers and minced garlic in the skillet and saute until onion is translucent and peppers are tender. Add paprika and blend together.
  • 3. Add chicken broth to the skillet and place chicken breasts in pan to cook covered for 25 minutes or till chicken is tender. Note, using cut up chicken parts ( bone in) will increase the simmering time to about 45 minutes.
  • 4. Remove chicken to a plate and keep warm. Blend the sour cream and flour together, whisk into the liquid in the skillet and cook until thickened, salt and pepper to taste. Pour over chicken. Serve.

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE



Chicken with Creole Mustard Cream Sauce image

Chicken with Creole Mustard Cream Sauce- boneless chicken breasts are cooked in a skillet and covered in a creole mustard sauce that has a lot of zip. This delicious southern dinner can be made in just 30 minutes.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 11

3 to 4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely diced sweet onion
1 cup chicken broth
2 tablespoons creole mustard
1 teaspoon honey
1/2 cup heavy cream
1/4 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Season chicken with salt and pepper.Heat oil and butter in a large skillet over medium-high heat.
  • Add chicken and cook for 5 minutes per side.Add 1/2 cup of broth, cover and cook another 5 to 6 minutes. Remove chicken from skillet.
  • Add onion to skillet and cook for 3 to 4 minutes to soften.
  • Add remaining chicken broth and simmer for 2 minutes.
  • Stir in creole mustard, honey, heavy cream, and cayenne pepper. Simmer for 3 to 4 minutes to thicken the sauce.
  • Return chicken to skillet. Cook for a minute or two to warm the chicken.
  • Sprinkle thyme over chicken. Check sauce for seasoning and add salt and pepper if needed. Serve.

Nutrition Facts : Calories 328 kcal, ServingSize 1 serving

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