Creamy Ají Amarillo Chicken with Easy Pan Sauce
Creamy Ají Amarillo Chicken with Easy Pan Sauce is a comforting blend of Peruvian and American flavors. After making this many times, I’ve perfected the creamy sauce that’s both tangy and rich. The golden, crispy chicken skin is irresistible. Serve it with my Fresh Cucumber Tomato Feta Salad for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Spicy Cranberry Salsa Recipe for Quick Snacks and Fresh Cucumber Tomato Feta Salad Ready in 10 Minutes.
Why This Creamy Ají Amarillo Chicken with Easy Pan Sauce Is Pure Comfort
- The creamy, tangy sauce is out of this world.
- It's ready in just 30 minutes, perfect for busy weeknights.
- The crispy chicken skin is incredibly satisfying.
- It's a fun way to introduce Peruvian flavors to your family.
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.
- 2 boneless, skinless chicken breasts
- 1 cup ají amarillo paste
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- Optional: Fresh cilantro, chopped
- Optional: Red onion, thinly sliced
- Optional: Lime wedges
📝 Ingredient Notes
- Ají amarillo paste: Can be found in Latin American markets or online.
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Immersion blender — Makes blending the sauce right in the pan a breeze. → See on Amazon
How to Make Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Step 1: Season the chicken breasts with cumin, paprika, garlic powder, salt, and pepper.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and crispy, about 5-7 minutes per side. Remove the chicken and set aside.
- Step 3: In the same skillet, add the ají amarillo paste and cook for 1 minute. Stir in the heavy cream and bring to a simmer. Use an immersion blender to blend until smooth. Season with oregano, salt, and pepper.
- Step 4: Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 2-3 minutes until the chicken is cooked through. Garnish with cilantro, red onion, and lime wedges. Serve hot.
Cook's Tips for Perfect Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Common mistake and fix: Don't overcook the chicken or it will become dry. Use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For a spicier sauce, add a bit of the ají amarillo seeds.
- Pro tip: Make sure to use a high-quality, non-stick skillet to prevent the chicken from sticking.
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 in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and reheated when ready to serve.
Freezing Creamy Ají Amarillo Chicken with Easy Pan Sauce
Freeze the 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 until warmed through, about 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then finish in the oven to crisp up the skin.
Recipe Notes
- Chef tip: For a richer sauce, add a tablespoon of butter at the end.
- Best substitution: No ají amarillo paste? Use a mix of yellow bell pepper and turmeric for color and mild heat.
- Make-ahead: The chicken can be seasoned and cooked ahead of time, then reheated in the sauce.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of chicken broth.
Want to level up this recipe?
High-quality ají amarillo paste — The key to authentic Peruvian flavor, it pays for itself in multiple uses. → Check price on Amazon
Creamy Ají Amarillo Chicken with Easy Pan Sauce
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup ají amarillo paste
- 1 cup heavy cream
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon dried oregano
Optional Toppings
- Fresh cilantro, chopped
- Red onion, thinly sliced
- Lime wedges
Instructions
- Step 1: Season the chicken breasts with cumin, paprika, garlic powder, salt, and pepper.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and crispy, about 5-7 minutes per side. Remove the chicken and set aside.
- Step 3: In the same skillet, add the ají amarillo paste and cook for 1 minute. Stir in the heavy cream and bring to a simmer. Use an immersion blender to blend until smooth. Season with oregano, salt, and pepper.
- Step 4: Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 2-3 minutes until the chicken is cooked through. Garnish with cilantro, red onion, and lime wedges. Serve hot.
Notes
- Chef tip: For a richer sauce, add a tablespoon of butter at the end.
- Best substitution: No ají amarillo paste? Use a mix of yellow bell pepper and turmeric for color and mild heat.
- Make-ahead: The chicken can be seasoned and cooked ahead of time, then reheated in the sauce.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the cooked chicken and sauce separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F until warmed through, about 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then finish in the oven to crisp up the skin.
- Make ahead: The sauce can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 45g
- Carbs: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 200mg
- Sat. Fat: 25g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Ají Amarillo Chicken with Easy Pan Sauce FAQs
Yes, the chicken can be cooked ahead of time and reheated in the sauce. The sauce can also be made ahead of time and reheated.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F but no more.
Yes, cook the chicken in the slow cooker on low for 6-8 hours with the sauce ingredients. Remove the chicken, shred it, then return it to the slow cooker to heat through.
Ají amarillo is a yellow chili pepper commonly used in Peruvian cuisine. It's mild to medium heat with a fruity, tangy flavor.
While it will work, it won't have the same rich, creamy texture. I recommend using heavy cream for the best results.
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!
