why make this recipe
This Creamy Mexican Chicken is quick, rich, and full of flavor. It uses simple pantry items and cooks in one skillet. If you like creamy chicken dishes with a little spice, you may also enjoy this easy creamy garlic chicken recipe.
introduction
Creamy Mexican Chicken mixes melted cream cheese, salsa, and cheese with seasoned chicken. The sauce is smooth and mild, and many people like it with rice, tortillas, or salad. For more small-bite ideas with creamy chicken, try a recipe like these creamy crack chicken sliders.
how to make Creamy Mexican Chicken
Ingredients :
2 lbs chicken breasts, 1 cup cream cheese, 1 cup salsa, 1 cup shredded cheese (cheddar or Mexican blend), 1 tablespoon taco seasoning, 2 tablespoons olive oil, 1 onion, chopped, 2 cloves garlic, minced, Salt and pepper to taste, Fresh cilantro for garnish
Directions :
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Season the chicken breasts with salt, pepper, and taco seasoning, then add to the skillet.
- Cook chicken until browned on both sides and cooked through (about 6-7 minutes per side).
- Lower the heat, then add cream cheese and salsa to the skillet, stirring until the cream cheese is melted and everything is well combined.
- Top with shredded cheese, cover, and cook until the cheese is melted.
- Garnish with fresh cilantro and serve warm.
A tip while cooking: keep the heat low when you add cream cheese so the sauce becomes smooth. For a similar twist on chicken with a rich sauce, see this chicken kofta with creamy garlic yogurt sauce for ideas on seasoning and serving.
how to serve Creamy Mexican Chicken
Serve warm over rice, inside warmed tortillas as tacos, or with a side salad. Add avocado slices, extra salsa, or lime wedges for fresh flavor. You can also serve it with buttery pasta for a very simple dinner; a good match is this cowboy butter chicken pasta idea for plating inspiration.
how to store Creamy Mexican Chicken
Cool the chicken to room temperature, then place in an airtight container. Store in the fridge for up to 3–4 days. Reheat gently in a skillet over low heat or in the microwave in short bursts, stirring to keep the sauce smooth. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
tips to make Creamy Mexican Chicken
- Use full-fat cream cheese for a smooth, rich sauce.
- Chop the onion small so it softens quickly.
- Don’t boil the sauce; low heat keeps it creamy.
- Taste and add more taco seasoning or salsa if you like more spice.
- Slice the chicken thin after cooking if you want faster reheating.
variation (if any)
- Slow cooker: place chicken, onion, garlic, taco seasoning, and salsa in a slow cooker; cook on low 4–6 hours, then stir in cream cheese and cheese until melted.
- Add bell peppers or corn for more texture.
- Use shredded rotisserie chicken to save time and skip the browning step.
- Make it spicy by adding chopped jalapeño or hot salsa.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and add flavor. Adjust cooking time until they reach safe temperature.
Q: Is this dish spicy?
A: It is mild. Use hot salsa or extra taco seasoning to make it spicier.
Q: Can I make this ahead for a party?
A: Yes. Cook fully, cool, and keep in the fridge. Reheat gently before serving and add fresh cilantro.
Q: Can I substitute sour cream for cream cheese?
A: You can, but the sauce will be thinner and tangier. Mix sour cream with a little cream cheese for a creamier result.
Conclusion
If you want a traditional Mexican-style creamy chicken idea, see this Pollo Con Crema: Mexican Creamy Chicken for a classic take. For a slow-cooker version that needs less hands-on time, this Slow Cooker Creamy Mexican Chicken page shows an easy crockpot method.
Creamy Mexican Chicken
Ingredients
Main Ingredients
- 2 lbs chicken breasts Use boneless, skinless chicken breasts.
- 1 cup cream cheese Full-fat for a rich sauce.
- 1 cup salsa Mild or spicy based on preference.
- 1 cup shredded cheese Cheddar or Mexican blend.
- 1 tablespoon taco seasoning Adjust to taste for spice level.
- 2 tablespoons olive oil
- 1 large onion, chopped Chop small for quicker softening.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Season the chicken breasts with salt, pepper, and taco seasoning, then add to the skillet.
- Cook chicken until browned on both sides and cooked through (about 6-7 minutes per side).
- Lower the heat, then add cream cheese and salsa to the skillet, stirring until the cream cheese is melted and everything is well combined.
- Top with shredded cheese, cover, and cook until the cheese is melted.
- Garnish with fresh cilantro and serve warm.
