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spicy creamy chicken dish

Fiery Chicken Breast With Creamy Kick

This bold chicken dish strikes the perfect balance between spicy heat and cooling creaminess. Marinated chicken breasts absorb a zesty blend of hot sauce, mustard, and lime before being pan-seared and topped with a luscious sour cream sauce that tempers the fire while enhancing the flavors.
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Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lime juiced
  • 1 tablespoon butter
  • 8 ounces sour cream
  • 1 dash salt
  • 4 chicken breasts similar in size
  • 12 tablespoons hot sauce or salsa your preferred heat level
  • 12 tablespoons mustard yellow, dijon, or whole grain

Equipment

  • Mixing bowl
  • Skillet
  • Whisk

Method
 

  1. In a mixing bowl, combine the lime juice, hot sauce or salsa, mustard, and salt. Whisk until the marinade is smooth and well combined.
  2. Place chicken breasts in the marinade, ensuring they're fully coated. Let them marinate for 45 minutes at room temperature.
  3. Melt butter in a skillet over medium heat. Remove chicken from marinade (reserving the liquid) and cook until golden and cooked through, about 5-7 minutes per side depending on thickness.
  4. Transfer chicken to serving plates. Pour the reserved marinade into the pan and simmer for 2-3 minutes to reduce slightly and concentrate flavors.
  5. Reduce heat to low and stir sour cream into the pan sauce until fully incorporated and warmed through, being careful not to boil.
  6. Pour the creamy sauce over the chicken breasts and serve immediately.

Notes

For a lighter version, substitute Greek yogurt for the sour cream. The tanginess pairs wonderfully with the spicy chicken.
Adjust the heat level by choosing milder or spicier hot sauce according to your preference. For a sweet-heat balance, reduce hot sauce by half and add a tablespoon of honey.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.