Serves 4
40 min
Baked Chicken in Cream with Hatch Chiles
Recipe GLPR4aa352e036fe71
Tender boneless, skinless chicken breasts seasoned with smoked paprika and seared until golden, then topped with a savory cream sauce enriched with roasted Hatch chiles, caramelized onions, and a hint of white wine. The chicken bakes gently until tender while the sauce reduces into a rich, velvety coating.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 boneless, skinless chicken breast halves (about 2 pounds)
Salt
Black pepper
1 tablespoon smoked paprika
2 tablespoons olive oil
1½ cups chopped yellow onion
2 cloves garlic, minced
½ cup chopped red or yellow bell pepper
½ cup dry white wine
1 cup chicken stock
½ cup heavy cream
1 dried guajillo chile
¼ cup roasted Hatch chiles, diced
3 tablespoons unsalted butter
Directions
Season both sides of each chicken breast generously with salt and pepper. Sprinkle smoked paprika evenly over each side, patting gently to adhere.
Heat olive oil in a large, heavy skillet over medium-high heat until shimmering and very hot.
Working in batches of 2 chicken breasts to avoid overcrowding, place them in the hot pan. Sear for 4-5 minutes until the bottom is golden brown, then flip and cook the other side for 4-5 minutes until golden. Transfer seared chicken to a lightly oiled baking dish.
Repeat step 3 with the remaining 2 chicken breasts, adding a bit more oil to the pan if needed.
In the same skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onion begins to turn golden.
Spread the sautéed vegetable mixture evenly over the seared chicken in the baking dish.
Return the skillet to medium-high heat. Carefully pour in the white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits and fond that cling to the surface. Let simmer for 1-2 minutes.
Add the chicken stock, heavy cream, and whole dried guajillo chile to the pan. Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the sauce reduces by at least half and thickens noticeably.
Remove and discard the guajillo chile. Stir in the diced roasted Hatch chiles. Taste the sauce and adjust seasoning with salt and pepper as needed.
Pour the cream sauce evenly over the chicken and vegetables in the baking dish.
Transfer the baking dish to a preheated 375°F oven and bake uncovered for 15-20 minutes until an instant-read thermometer inserted into the thickest part of a chicken breast registers 165°F.
Remove from the oven and let rest for 5 minutes before serving.
