Lime Chicken with Hatch & Sour Cream Sauce
Get fired up for Hatch chile season at FRESH! Straight from New Mexico, it’s everyone’s favorite chile pepper. Turn up the heat and enjoy this delicious lime chicken recipe today!
Recipe - Welcome
Lime Chicken with Hatch & Sour Cream Sauce
0
Servings4
Cook Time25 Minutes
Ingredients
4 boneless, skinless chicken breasts
2 limes
1 Tbs taco seasoning
1 cup roasted Hatch chiles, chopped (see note)
1 cup sour cream
3/4 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
2 Tbs vegetable oil
1 cup shredded pepper Jack cheese
2 Tbs fresh cilantro
Directions
- Place the chicken breasts on a plate. Zest one of the limes and cut in half. Squeeze juice over the chicken and sprinkle with 1/2 of the zest. Reserve remaining zest for garnish. Add the taco seasoning and let marinate for 1 hour or overnight.
- Preheat oven to 350 degrees. Place in a blender the chopped Hatch chiles, sour cream, 1/2 cup of broth, salt and pepper. Puree and set aside. In a large skillet, add the oil over high heat. Sear the chicken on both sides for 3 to 5 minutes or until golden. Cut the other lime in half and squeeze half over the chicken. Slice the other half and reserve for garnish.
- Add the remaining broth to deglaze the pan and reduce. Pour the sauce into the skillet around the chicken. Transfer to the oven and cook for 15 minutes or until chicken is cooked through and sauce is bubbly. Add the cheese over the chicken and the sauce. Garnish with cilantro, reserved lime zest and slices.
Note: One 15 ounce can of Hatch enchilada sauce can also be substituted.
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Brookshire's Chicken Breasts with Rib Meat, Boneless, Skinless - 2.36 Pound
$11.78 avg/ea$4.99/lb
Fresh Lime - 1 Each
$0.79
McCormick 30% Less Sodium Taco Seasoning Mix - 1 Ounce
$1.19 was $1.29$1.19/oz
Fresh Hatch Mild New Mexico Chiles - 1 Pound
$0.69 avg/ea$0.69/lb
Brookshire's Sour Cream - 8 Ounce
$1.69 was $1.99$0.21/oz
Brookshire's Chicken Broth - 32 Each
$2.39 was $2.69$0.07 each
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
Brookshire's Vegetable Oil - 24 Each
$3.19$0.13 each
Brookshire's Pepper Jack Shredded Cheese - 8 Each
$2.99 was $3.79$0.37 each
Fresh Cilantro - 1 Each
$0.69
Directions
- Place the chicken breasts on a plate. Zest one of the limes and cut in half. Squeeze juice over the chicken and sprinkle with 1/2 of the zest. Reserve remaining zest for garnish. Add the taco seasoning and let marinate for 1 hour or overnight.
- Preheat oven to 350 degrees. Place in a blender the chopped Hatch chiles, sour cream, 1/2 cup of broth, salt and pepper. Puree and set aside. In a large skillet, add the oil over high heat. Sear the chicken on both sides for 3 to 5 minutes or until golden. Cut the other lime in half and squeeze half over the chicken. Slice the other half and reserve for garnish.
- Add the remaining broth to deglaze the pan and reduce. Pour the sauce into the skillet around the chicken. Transfer to the oven and cook for 15 minutes or until chicken is cooked through and sauce is bubbly. Add the cheese over the chicken and the sauce. Garnish with cilantro, reserved lime zest and slices.
Note: One 15 ounce can of Hatch enchilada sauce can also be substituted.