Creamy Chipotle Chicken

Link to Recipe

4 teaspoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup onion, diced
2 cloves garlic, minced
3 chipotle peppers, minced
1 tablespoon adobo sauce
1/2 cup low-sodium chicken broth
4 oz. cream cheese (I use 1/3 less fat)
2-3 tablespoons plain Greek yogurt (optional)

Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Season chicken breasts with the salt and pepper. Add to pan and sear for 4 minutes on each side, until golden brown. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.) 

Reduce heat to medium and add remaining two teaspoons olive oil to the pan. Add diced onion and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and chipotle peppers and saute for 30 more seconds. Add adobo sauce, chicken broth, and cream cheese and stir until melted. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the sauce.

Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.

Once the chicken is cooked through, turn off heat and stir in Greek yogurt. Season to taste with salt and pepper. Serve chicken breasts with extra sauce spooned over the top, and enjoy!

Serve over brown rice. Yes, BROWN rice.