Creamy Ají Amarillo Chicken with Easy Pan Sauce
Creamy Ají Amarillo Chicken with Easy Pan Sauce — This family favorite is better than takeout and ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect creamy sauce every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic White Bean and Kale Soup Recipe for Easy Dinner and Crispy Chocolate Rolls with Creamy Vanilla Filling Recipe.
Why This Creamy Ají Amarillo Chicken with Easy Pan Sauce Is Pure Comfort
- Creamy, tangy sauce with a hint of heat
- Easy, one-pan cooking for busy weeknights
- Better than takeout, healthier, and more affordable
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
- Lime
- Cilantro
- Salt
- Pepper
- Ají amarillo paste
- Lime juice
- Garlic
- Cumin
- Oregano
- Salt
- Pepper
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Crumbled queso fresco
📝 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
- Non-stick Skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Step 1: Season chicken breasts with salt, pepper, cumin, and oregano. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onion and garlic until softened. Add ají amarillo paste and cook for 1 minute.
- Step 3: Stir in chicken broth, lime juice, and cream. Simmer until the sauce thickens. Return chicken to the skillet, coat with sauce, and let it simmer for 5 minutes.
- Step 4: Garnish with fresh cilantro and serve with lime wedges and crumbled queso fresco.
Cook's Tips for Perfect Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Common mistake and fix: Don't overcook the chicken. It will become dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For a smoother sauce, blend the ingredients in the skillet with an immersion blender.
- Pro tip: Make it spicy by adding more ají amarillo paste or a pinch of cayenne pepper.
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 and cook the chicken ahead of time. Combine and reheat when ready to serve.
Freezing Creamy Ají Amarillo Chicken with Easy Pan Sauce
Freeze cooked chicken and sauce 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 2-3 minutes.
Recipe Notes
- Chef tip: For a thicker sauce, simmer for longer or add a cornstarch slurry.
- Best substitution: Substitute ají amarillo paste with a mix of yellow bell pepper and turmeric for a milder flavor.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth or water.
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
- Cream
- Chicken broth
- Onion
- Garlic
- Lime
- Cilantro
- Salt
- Pepper
Seasonings
- Ají amarillo paste
- Lime juice
- Garlic
- Cumin
- Oregano
- Salt
- Pepper
Optional Toppings
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco
Instructions
- Step 1: Season chicken breasts with salt, pepper, cumin, and oregano. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onion and garlic until softened. Add ají amarillo paste and cook for 1 minute.
- Step 3: Stir in chicken broth, lime juice, and cream. Simmer until the sauce thickens. Return chicken to the skillet, coat with sauce, and let it simmer for 5 minutes.
- Step 4: Garnish with fresh cilantro and serve with lime wedges and crumbled queso fresco.
Notes
- Chef tip: For a thicker sauce, simmer for longer or add a cornstarch slurry.
- Best substitution: Substitute ají amarillo paste with a mix of yellow bell pepper and turmeric for a milder flavor.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce 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 2-3 minutes.
- Make ahead: Prepare the sauce and cook the chicken ahead of time. Combine and reheat when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 12g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 110mg
- 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 sauce and cook the chicken ahead of time. Combine and reheat when ready to serve.
Overcooking is the most common reason. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, freeze cooked chicken and sauce separately for up to 2 months.
Yes, cook the chicken on low for 6-8 hours or on high for 3-4 hours. Combine with the sauce in the last 30 minutes of cooking.
Ají amarillo is a yellow chili pepper paste commonly used in Peruvian cuisine. It adds a unique, tangy flavor to dishes.
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!
