Creamy Ají Amarillo Chicken with Easy Pan Sauce
Creamy Ají Amarillo Chicken with Easy Pan Sauce — Better than takeout, this Peruvian-inspired chicken dish is creamy, tangy, and packed with flavor. After making this many times, I discovered the trick to a perfectly creamy sauce is to use a combination of cream and chicken broth. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert.
Why This Creamy Ají Amarillo Chicken with Easy Pan Sauce Is Pure Comfort
- Better than takeout flavor at home
- Creamy, tangy sauce that's irresistible
- Easy pan sauce with minimal effort
- Perfect for meal prepping and freezes well
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
- Onion
- Garlic
- Paprika
- Cumin
- Oregano
- Salt
- Black pepper
- Lime juice
- Optional: Fresh cilantro
- Optional: Red onion
- Optional: Lime wedges
📝 Ingredient Notes
- Ají amarillo paste: Find it in Latin American markets or online.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes smooth sauces in minutes → See on Amazon
- Cast iron skillet — Even heat for perfect searing → See on Amazon
How to Make Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Step 1: Season chicken breasts with paprika, cumin, oregano, salt, and pepper. 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. Stir in heavy cream and chicken broth. Simmer until sauce thickens.
- Step 3: Stir in lime juice and adjust seasoning. Return chicken to skillet, coating with sauce. Let it simmer for 5 minutes.
- Step 4: Garnish with fresh cilantro, red onion, and lime wedges. Serve over rice or noodles.
Cook's Tips for Perfect Creamy Ají Amarillo Chicken with Easy Pan Sauce
- : Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Common mistake and fix: If the sauce is too thick, thin it out with a bit more chicken broth. If it's too thin, let it simmer longer to reduce.
- : For a spicier version, add a pinch of cayenne pepper or use ají panca paste instead of ají amarillo.
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 4 days. Make-ahead tip: The sauce can be made ahead and reheated when ready to serve.
Freezing Creamy Ají Amarillo Chicken with Easy Pan Sauce
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker version, use boneless, skinless chicken thighs instead of breasts.
- Best substitution: Substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Reheat and combine when ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce curdles, it's likely because the cream was too cold. Warm it slightly before adding to the skillet.
Want to level up this recipe?
High-quality chicken broth — Makes a big difference in the flavor of your pan sauce → 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
- Onion
- Garlic
Seasonings
- Paprika
- Cumin
- Oregano
- Salt
- Black pepper
- Lime juice
Optional Toppings
- Fresh cilantro
- Red onion
- Lime wedges
Instructions
- Step 1: Season chicken breasts with paprika, cumin, oregano, salt, and pepper. 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. Stir in heavy cream and chicken broth. Simmer until sauce thickens.
- Step 3: Stir in lime juice and adjust seasoning. Return chicken to skillet, coating with sauce. Let it simmer for 5 minutes.
- Step 4: Garnish with fresh cilantro, red onion, and lime wedges. Serve over rice or noodles.
Notes
- Chef tip: For a quicker version, use boneless, skinless chicken thighs instead of breasts.
- Best substitution: Substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Reheat and combine when ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce curdles, it's likely because the cream was too cold. Warm it slightly before adding to the skillet.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The sauce can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 38g
- Fat: 28g
- Carbs: 12g
- Fiber: 1g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 130mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Ají Amarillo Chicken with Easy Pan Sauce FAQs
Yes, you can prepare the sauce and cook the chicken ahead of time. Reheat and combine when ready to serve.
The sauce may curdle if the cream was too cold. Warm it slightly before adding to the skillet.
Yes, you can freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
This dish pairs well with rice, noodles, or a side of roasted vegetables.
Yes, cook the chicken in the slow cooker on low for 6-8 hours with the sauce ingredients. Shred the chicken and combine with the sauce before serving.
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!
