Creamy Ají Amarillo Chicken with Easy Pan Sauce
Creamy Ají Amarillo Chicken with Easy Pan Sauce is a cozy, comforting meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. The golden, crispy chicken is irresistible and pairs perfectly with the rich, creamy sauce. Try it with my Refreshing Strawberry Mint Lemonade for a perfect summer meal. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Mint Lemonade and Mexican Street Corn Style Grilled Zucchini.
Why This Creamy Ají Amarillo Chicken with Easy Pan Sauce Is Pure Comfort
- Easy, 30-minute recipe
- Creamy, flavorful sauce
- Golden, crispy chicken
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
- Heavy cream
- Chicken broth
- Garlic
- Onion powder
- Paprika
- Cumin
- Salt
- Pepper
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Ají amarillo paste: Adjust to taste for heat level.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of blending the sauce ingredients → See on Amazon
- Cast iron skillet — Gives the chicken a perfect crispy sear → See on Amazon
How to Make Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Step 1: Season chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and cumin. Cook in a hot skillet until golden and crispy, about 5 minutes per side.
- Step 2: Remove chicken from skillet and set aside. In the same skillet, sauté onions until soft. Add garlic and cook for another minute.
- Step 3: Add ají amarillo paste to the skillet and cook for 2 minutes, stirring constantly. Pour in chicken broth and bring to a simmer.
- Step 4: Stir in heavy cream and simmer for 5 minutes, until the sauce has thickened. Return chicken to the skillet and cook for another 5 minutes, until heated through.
- Step 5: Garnish with fresh cilantro and serve with lime wedges.
Cook's Tips for Perfect Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Common mistake and fix: Don't overcook the chicken or it will become dry. Use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For a smoother sauce, blend the ingredients in a food processor before adding them to the skillet.
- Pro tip: Make ahead: Cook the chicken and prepare the sauce separately. Reheat in the oven at 350°F for 10-15 minutes before serving.
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 in the fridge for up to 3 days. Make-ahead tip: Prepare the sauce up to 1 day ahead. Store in the fridge until ready to use.
Freezing Creamy Ají Amarillo Chicken with Easy Pan Sauce
Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier sauce, add more ají amarillo paste.
- Best substitution: Substitute heavy cream with coconut milk for a dairy-free version.
- Make-ahead: Prepare the chicken and sauce separately. Reheat in the oven at 350°F for 10-15 minutes before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thin, simmer it for a few more minutes to reduce and thicken.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked, juicy chicken every time → Check price on Amazon
Creamy Ají Amarillo Chicken with Easy Pan Sauce
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Ají amarillo paste
- Heavy cream
- Chicken broth
Seasonings
- Garlic
- Onion powder
- Paprika
- Cumin
- Salt
- Pepper
Optional Toppings
- Fresh cilantro
- Lime wedges
Instructions
- Step 1: Season chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and cumin. Cook in a hot skillet until golden and crispy, about 5 minutes per side.
- Step 2: Remove chicken from skillet and set aside. In the same skillet, sauté onions until soft. Add garlic and cook for another minute.
- Step 3: Add ají amarillo paste to the skillet and cook for 2 minutes, stirring constantly. Pour in chicken broth and bring to a simmer.
- Step 4: Stir in heavy cream and simmer for 5 minutes, until the sauce has thickened. Return chicken to the skillet and cook for another 5 minutes, until heated through.
- Step 5: Garnish with fresh cilantro and serve with lime wedges.
Notes
- Chef tip: For a spicier sauce, add more ají amarillo paste.
- Best substitution: Substitute heavy cream with coconut milk for a dairy-free version.
- Make-ahead: Prepare the chicken and sauce separately. Reheat in the oven at 350°F for 10-15 minutes before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thin, simmer it for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare the sauce up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbs: 10g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 14g
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. Reheat in the oven at 350°F for 10-15 minutes before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F.
Yes, freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken in the slow cooker on low for 6-8 hours. Prepare the sauce separately and combine before serving.
Ají amarillo paste is a Peruvian yellow chili pepper paste. It adds a unique, mild heat and flavor to the dish.
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!
