Chipotle Chicken

Chipotle Chicken

In this recipe:

based on 1 reviews
This Looks YUMMY!
15 min.
30 min.
4 Servings

This Chipotle Chicken recipe gets rich intense flavors from the adobo sauce poured over the chicken. Sprinkle with chopped cilantro and sesame seeds and serve over rice or with tortillas.


  • 1 tablespoon vegetable oil
  • 2 pounds boneless, skinless chicken breast halves, cut into strips
  • 1 cup milk
  • 1 can (7.5 fluid ounces) NESTLÉ Table Cream
  • 2 to 3 canned chipotle chiles in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 2 tablespoons chopped cilantro
  • 2 teaspoons sesame seeds, toasted (optional)
  • Cooked white rice or corn tortillas, warmed
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HEAT oil in large, nonstick skillet over high heat. Add chicken; cook, stirring occasionally, for 12 to 14 minutes or until lightly browned. Transfer chicken to serving bowl; keep warm.

ADD milk, cream, chiles, adobo sauce and bouillon to skillet; stir. Cook, stirring occasionally, until sauce comes to a boil. Transfer to blender; cover. Blend until smooth. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve over rice or with tortillas.

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The first time i made this I read the recipe as as 2-3 CANS of chipotle peppers. It actually reads 2-3 canned chipotle peppers! So the first time me and the kids couldn't eat it because it was sooo hot. However, the next time - YUMMY! My family loves this. We serve it with rice and tortillas.

- Cindy Lawrence from Gardner, KS

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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