Mexican Chicken with Sour Cream Sauce

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5 from 1 vote

Mexican Chicken with Sour Cream Sauce

Seasoned chicken breasts nestled in a creamy Tex Mex Sour Cream Sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Entree, Lunch, Main Course

Cuisine: Mexican, Tex Mex

Servings: servings

Calories: 816kcal

Author: Anecia Hero

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 aside
2 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 aside
½ 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 salt
½ 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 gallo
fresh cilantro (optional), for garnish

Notes

You may have some seasoning mix leftover; keep it for later for Tortilla soup, black bean soup or refried beans.

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