One Pan Creamy Chicken and Cowboy Caviar
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 small to medium boneless, skinless chicken breast halves
2 tsp. salt, divided
1 ½ tsp. black pepper, divided (1 tsp. for the spice mixture and ½ teaspoon for the sauce)
1 tsp. chili powder
1 tsp. paprika
3 tbsp. flour
4 tbsp. olive oil, divided (or other sauté oil)
½ large yellow onion, diced
2 garlic cloves, minced
2 4 oz. cans diced green chiles, drained
1 24 oz. jar Paisley Farm Cowboy Caviar, drained
4 oz. cream cheese
½ cup chicken broth
1 cup half and half (whole milk, 2% milk, or cream will also work)
2 tbsp. lime juice (about 1 medium to large lime)
Zest from half a lime
¼ cup fresh cilantro, finely chopped
4 oz. shredded Monterey Jack cheese (about 1 ¼ cups)
Crumbled cotija cheese for garnish (optional)
Instructions
- Preheat your oven to 375 degrees F.
- Heat 2 tablespoons of oil in a deep, oven safe skillet over medium/high.
- In a small bowl, mix together 1 teaspoon each of salt, black pepper, chile powder, and paprika. Set aside.
- Sprinkle the flour in a thin layer onto a plate or platter.
- Pat the chicken dry using a paper towel. Sprinkle the seasoning mix over both sides of each piece of chicken, pressing it firmly into the meat. Next, dredge all sides of each piece of chicken in the flour and shake to remove any excess flour.
- Place each chicken breast in the hot skillet and cook just until browned, about 2 to 2 ½ minutes per side. Transfer to a plate or platter.
- Add the remaining two tablespoons of oil to the skillet. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion begins to soften; about 5 to 6 minutes. Next, add the garlic and green chiles. Cook, stirring occasionally, for 1 minute.
- Next, mix in the Paisley Farm Cowboy Caviar, remaining 1 teaspoon of salt, and remaining ½ teaspoon of black pepper. Cook, stirring occasionally, for 5 minutes.
- Reduce the heat to low/medium. Break the cream cheese into small chunks and add to the skillet. Next, add the chicken broth, half and half, lime juice, and lime zest. Cook, stirring often, until the cream cheese is fully melted, and the mixture begins to bubble.
- Turn off the heat and mix in the cilantro. Sprinkle the shredded Monterey Jack cheese on top and nestle the chicken into the mixture.
- Bake in the preheated oven for 15 to 20 minutes, or until the internal temperature of the thickest part of the chicken is 165 degrees F.
- Garnish with crumbled cotija cheese, if desired, and serve.
