Creamy Mexican Chicken

Ingredients

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated: 12g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 36g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Sprinkle ground cumin and smoked paprika over the onion and garlic mixture. Stir well to coat the onions evenly with the spices.
5. 5.
   Pour in the heavy cream and lime juice. Stir to combine all the ingredients.
6. 6.
   Return the chicken breasts to the skillet, nestling them into the cream sauce. Reduce the heat to low and cover the skillet.
7. 7.
   Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8. 8.
   Serve the Creamy Mexican Chicken over rice or with warm tortillas. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Remove the chicken from the skillet as soon as it reaches an internal temperature of 165°F (74°C).
• Lime juice — Freshly squeezed lime juice provides the best flavor. Adjust the amount according to your taste preference for tanginess.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the cream sauce.
• If you prefer a milder flavor, reduce the amount of smoked paprika.
• Serve the Creamy Mexican Chicken with a side of Mexican rice and refried beans for a complete meal.
• Leftovers can be refrigerated and reheated the next day. The flavors will meld together even more, making it even more delicious.
• If you want to make the dish healthier, you can substitute the heavy cream with coconut cream or a combination of Greek yogurt and chicken broth.

Serving advice

Serve the Creamy Mexican Chicken as the main course, accompanied by rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness and color.

Presentation advice

Arrange the Creamy Mexican Chicken on a platter, drizzling some of the cream sauce over the top. Sprinkle with chopped cilantro for an appealing presentation. Serve with a side of rice or warm tortillas.