Creamy Chipotle Chicken Skillet Dinner

A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 292 Calories

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 cup chicken stock
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tablespoon dried sage
• 1 small onion, diced
• ½ tablespoon ground cumin
• 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
• 3 tablespoons adobo sauce from chipotle peppers
• 4 ounces crumbled cotija cheese
• 1 cup fat-free half-and-half
• 1 large bell pepper, diced
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 ½ pounds boneless skinless chicken breasts, diced
• ¼ cup roughly chopped fresh cilantro
• ½ tablespoon ground paprika
• 2 peppers chipotle peppers in adobo sauce, drained and diced

Recipe Instructions

Step 1

Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.

Step 2

Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.