Creamy Mexican Chicken
If you love Mexican food or Tex-Mex, then you’ll love this quick and easy stovetop, one-pan Creamy Mexican Chicken with Sour Cream sauce.
This easy Mexican recipe starts with chicken breasts that are seasoned with a light sprinkle of chili powder, ground cumin, garlic powder and oregano. After a quick sear in a large skillet, remove browned chicken breasts and add in the cheesy sour cream sauce.
Add the cooked chicken back into the skillet; drizzle a little sauce over the chicken, garnish with chopped fresh cilantro and a squeeze of fresh lime juice and you’ve got a delicious dinner in no time!
Why this recipe works
This Mexican chicken recipe is easy to make and quite versatile. You can make it as mild or spicy as you like.
- Gluten-free
- Doesn’t require baking – serve individual servings straight from the stovetop
- Doesn’t use any prepared ingredients like packaged taco seasoning, cream of chicken soup or cream cheese
Ingredients
Here are the simple ingredients I use in this stovetop mexican chicken casserole. For exact ingredient measurements and instructions, see the recipe card below.
- Chicken breasts; boneless, skinless cut in half horizontally
- Seasonings for chicken breasts: ground cumin, chili powder, oregano, salt and pepper
- Diced green chiles: you can substitute with green bell pepper or chopped anaheim peppers
- Sweet yellow chopped onion: You can use red onion if that’s all you have on hand
- Minced garlic: I use jarred minced garlic, but you can use fresh garlic if you have it
- Oregano: dried
For the creamy sauce:
- Sour cream
- Chicken broth
- Monterey Jack cheese: or substitute with pepper jack if you like a little more spice
- Pickled jalapeno juice
- Chopped fresh cilantro: for the garnish
You can certainly add your spin to this dish by using chopped green onions, or topping the mexican chicken with pico de gallo and strips of fried tortilla chips.
How to make Mexican Chicken
This is an overview of how to make this quick and easy Mexican skillet dish. For exact measurements and instructions, see recipe card below.
- Trim and pat dry chicken breasts; slice lengthwise and place in a large baking dish
- Squeeze fresh lime juice over chicken and season both sides with the Mexican seasoning mixture; set aside
- In a large skillet, add oil and sauted seasoned chicken breasts until browned on the outside; remove chicken from skillet and transfer to plate
- Add chopped onion, diced green chiles and garlic to pan; saute for 3 minutes
- Add chicken broth, sour cream and shredded cheese to skillet; combine until the sour cream sauce is smooth
- Nestle chicken breasts back into the skillet; drizzle with the sour cream sauce, cover and cook until chicken reaches 165°F
- Plate and garnish with chopped cilantro, tortilla strips, avocado slices or pico de gallo
What to serve with Creamy Mexican Chicken
A few simple suggestions for side dishes to serve the whole family! This is a delicious meal for your Cinco de Mayo celebration, too!
- Simple green salad
- Authentic Mexican Rice
- A bowl of charro or pinto beans
- Refried beans (dress up canned refried beans!)
- Mexican Sweet Corn Tomalito – a “tamale-like” Mexican corn dish
- Homemade guacamole on a crispy corn tostada
- Tortilla chips with pico de gallo or queso cheese dip
Storage and Reheating
If you make this in advance, store it in an airtight container or baking dish covered with plastic wrap or aluminum foil. Reheat leftovers in the oven, covered, or in the microwave.
More Mexican and Tex-Mex Recipes
- Tex-Mex Queso Cheese Dip
- Ranchero Sauce
- Easy Mexican Rice
- Cinco de Mayo Recipes
- What to serve with Tamales
Mexican Chicken with Sour Cream Sauce
Equipment
- 12" inch skillet
- Food processor or cheese grater
Ingredients
- 2 lbs. chicken breasts, boneless, skinless (about 2 large breasts)
- 3 tablespoons oil, vegetable or canola divided
Seasoning Mix for Chicken
- ¼ cup fresh squeezed lime juice
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 1 package Sazon Goya (1 pkg. = 1½ tsp.)
- 1 teaspoon kosher salt
Sour Cream Sauce
- ½ cup chopped yellow onion
- 3 tablespoons diced green chiles (one 4 ounce can)
- 2 teaspoons minced garlic
- ½ cup chicken broth
- 1 cup sour cream
- 12 ounces monterey jack cheese, shredded
- 2-3 tablespoons pickled jalapeno juice
- fresh cilantro (optional), for garnish
Instructions
- Pat dry and trim chicken breasts; cut breasts lengthwise; place in a baking dish. Squeeze fresh lime over chicken breasts, combine seasoning mix then sprinkle both sides of the breasts generously with the mix; set aside2 lbs. chicken breasts, boneless, skinless, ¼ cup fresh squeezed lime juice, 1 tablespoon ground cumin, 1 tablespoon chile powder, 1 package Sazon Goya (1 pkg. = 1½ tsp.), 1 teaspoon kosher salt
- Shred cheese if food processor, dice onions, open can of green chiles, measure minced garlic; set aside½ cup chopped yellow onion, 3 tablespoons diced green chiles (one 4 ounce can), 2 teaspoons minced garlic
- Pour 1-2 tablespoons of oil into skillet on medium heat; add seasoned chicken breasts (you may have to work in batches if the breasts are huge); lightly brown on both sides; repeat until all breasts are browned; transfer to plate
- Drain oil from skillet and add a clean tablespoon of oil to skillet; add chopped onions and green chiles; saute 3 minutes; add garlic and saute 1 more minute
- Turn heat to low and add in chicken broth and sour cream; cook and stir until smooth; then add the shredded cheese to the skillet; continue to cook on low until smooth; remove skillet from heat and add jalapeno juice; stir and taste for salt½ cup chicken broth, 1 cup sour cream, 12 ounces monterey jack cheese, shredded, 2-3 tablespoons pickled jalapeno juice
- Add browned chicken breasts back to the skillet with the sour cream sauce and turn the heat to medium low; cover and cook until chicken reaches an internal temperature of 165°F
- Plate, drizzle with extra sauce and garnish with cilantro, sliced avocado, crunchy tortilla strips or pico de gallofresh cilantro (optional), for garnish
