Creamy Ají Amarillo Chicken with Easy Pan Sauce
Creamy Ají Amarillo Chicken is a quick, flavor-packed dinner that’s better than takeout. After making this many times, I’ve perfected the creamy, tangy sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Peanut Butter Protein Cups and Irish Whiskey Steak with Creamy Colcannon Mash Recipe.
Why This Creamy Ají Amarillo Chicken with Easy Pan Sauce Is Pure Comfort
- Creamy, tangy sauce that's out of this world
- Easy 30-minute dinner, perfect for busy weeknights
- Better than takeout, saves you money
What You'll Need for Creamy Ají Amarillo Chicken with Easy Pan Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Ají amarillo paste
- Cream
- Chicken broth
- Onion
- Garlic
- Salt
- Black pepper
- Cumin
- Paprika
- Oregano
- Optional: Fresh cilantro
- Optional: Red onion
- Optional: Lime wedges
📝 Ingredient Notes
- Ají amarillo paste: Find it in Latin American markets or online.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes smooth sauces in seconds → See on Amazon
- Cast iron skillet — Even heat for perfect searing → See on Amazon
How to Make Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Step 1: Season chicken with salt, pepper, cumin, and paprika. Cook in a hot skillet until browned and cooked through.
- Step 2: Remove chicken, add onion and garlic to the skillet. Cook until softened.
- Step 3: Stir in ají amarillo paste, cook for 1 minute. Add chicken broth, simmer until reduced.
- Step 4: Stir in cream, simmer until sauce thickens. Return chicken to skillet, coat with sauce.
- Step 5: Garnish with cilantro, red onion, and lime wedges. Serve hot.
Cook's Tips for Perfect Creamy Ají Amarillo Chicken with Easy Pan Sauce
- : Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Common mistake and fix: If sauce is too thin, simmer longer to reduce. If too thick, add more chicken broth.
- : For a spicier version, add more ají amarillo paste or serve with hot sauce.
Storing & Reheating Creamy Ají Amarillo Chicken with Easy Pan Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the sauce ahead of time, reheat, and add chicken before serving.
Freezing Creamy Ají Amarillo Chicken with Easy Pan Sauce
Freeze cooked chicken separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a one-pan meal, cook rice or noodles in the same skillet before adding the chicken.
- Best substitution: Use canned chipotle peppers in adobo sauce as a substitute for ají amarillo paste.
- Make-ahead: Prepare the chicken and sauce separately, combine before serving.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If chicken is sticking to the skillet, use a bit more oil or scrape gently with a spatula.
Want to level up this recipe?
High-quality chicken broth — Enhances the flavor of your pan sauce → Check price on Amazon
Creamy Ají Amarillo Chicken with Easy Pan Sauce
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Ají amarillo paste
- Cream
- Chicken broth
- Onion
- Garlic
Seasonings
- Salt
- Black pepper
- Cumin
- Paprika
- Oregano
Optional Toppings
- Fresh cilantro
- Red onion
- Lime wedges
Instructions
- Step 1: Season chicken with salt, pepper, cumin, and paprika. Cook in a hot skillet until browned and cooked through.
- Step 2: Remove chicken, add onion and garlic to the skillet. Cook until softened.
- Step 3: Stir in ají amarillo paste, cook for 1 minute. Add chicken broth, simmer until reduced.
- Step 4: Stir in cream, simmer until sauce thickens. Return chicken to skillet, coat with sauce.
- Step 5: Garnish with cilantro, red onion, and lime wedges. Serve hot.
Notes
- Chef tip: For a one-pan meal, cook rice or noodles in the same skillet before adding the chicken.
- Best substitution: Use canned chipotle peppers in adobo sauce as a substitute for ají amarillo paste.
- Make-ahead: Prepare the chicken and sauce separately, combine before serving.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If chicken is sticking to the skillet, use a bit more oil or scrape gently with a spatula.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the sauce ahead of time, reheat, and add chicken before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 10g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 105mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Ají Amarillo Chicken with Easy Pan Sauce FAQs
Yes, prepare the chicken and sauce separately, combine before serving.
Simmer longer to reduce. If too thick, add more chicken broth.
No, this recipe requires searing and simmering on the stovetop.
Use canned chipotle peppers in adobo sauce.
Yes, this recipe is naturally gluten-free. Ensure your chicken broth is GF certified.
A Warm Final Note
I can’t wait for you to try Creamy Ají Amarillo Chicken with Easy Pan Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
