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Cast iron skillet with seasoned chicken pieces, broccoli, cauliflower, and red and yellow bell peppers, tossed together for a colorful and healthy Chicken with Mixed vegetables stir-fry.

Creamy Chipotle Chicken with Mixed Vegetables

A cozy, smoky skillet dinner with tender chicken and vibrant veggies in a light creamy finish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb chicken breast boneless, skinless, cut into bite-size pieces for quick cooking
  • 1 –2 teaspoon chipotle chili powder adjust for spice preference, smoky heat
  • 1 teaspoon garlic powder adds savory depth without chopping garlic
  • 1 teaspoon onion powder boosts flavor quickly
  • ½ teaspoon salt balances all flavors
  • ¼ teaspoon black pepper adds mild heat
  • 1 tablespoon avocado oil high-heat oil for searing
  • 10 oz mini sweet peppers sliced, for sweetness and color
  • 10 oz cauliflower florets cut small for even cooking
  • 10 oz broccoli florets adds texture and nutrients
  • ½ cup chicken broth low-sodium, for deglazing and flavor
  • 1 tablespoon butter for richness and silky finish
  • 1 tablespoon lime juice freshly squeezed for brightness
  • 1 tablespoon sour cream adds creamy texture without heaviness

Equipment

  • 1 Large deep skillet Use a wide skillet for even searing and cooking
  • 1 Mixing bowl For tossing and seasoning the chicken evenly
  • 1 set Measuring cups For accurate liquid and vegetable measurements
  • 1 set Measuring spoons To measure spices precisely

Method
 

  1. Place the chicken pieces in a bowl and coat them thoroughly with chipotle powder, garlic powder, and onion powder.
  2. Heat the oil in a large skillet over medium-high heat until hot.
  3. Arrange the chicken in a single layer and allow it to brown before stirring.
  4. Cook the chicken, stirring occasionally, until fully cooked and golden, then transfer it out of the pan.
  5. Let any excess liquid in the skillet evaporate briefly.
  6. Add the cauliflower first and cook until it begins to soften.
  7. Stir in the broccoli and sliced peppers, then season with salt and pepper and sauté until tender and slightly browned.
  8. Return the cooked chicken back into the skillet.
  9. Pour in the broth while scraping the bottom of the pan to lift the browned bits.
  10. Lower the heat and let everything simmer together briefly.
  11. Stir in the butter and lime juice until melted and blended.
  12. Remove from heat and mix in the sour cream until smooth and creamy.
  13. Taste and adjust seasoning if needed, then serve warm.

Nutrition

Serving: 400gCalories: 260kcalCarbohydrates: 15gProtein: 28gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 80mgSodium: 480mgPotassium: 1050mgFiber: 5gSugar: 6gVitamin A: 2900IUVitamin C: 190mgCalcium: 70mgIron: 2mg

Notes

That final swirl of butter, lime, and cream creates a silky, comforting finish that makes this simple skillet feel extra special.

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