Creamy Ají Amarillo Chicken with Easy Pan Sauce
Creamy Ají Amarillo Chicken with Easy Pan Sauce is a Peruvian-inspired dish that’s creamy, spicy, and better than takeout. After making this many times, I’ve perfected the creamy aji amarillo sauce that’s both rich and tangy. The crispy chicken is tender and juicy, and the sauce is so addictive, you’ll want to lick the plate clean. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Beef Crunchwraps with Cheesy Sauce and Crispy Tuna Patties Easy to Make in 25 Minutes.
Why This Creamy Ají Amarillo Chicken with Easy Pan Sauce Is Pure Comfort
- Creamy, tangy aji amarillo sauce that's out of this world
- Tender, crispy chicken that's better than takeout
- Easy pan sauce that's ready in minutes
- 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
- aji amarillo paste
- heavy cream
- garlic
- onion
- chicken broth
- olive oil
- salt
- black pepper
- aji amarillo paste
- garlic
- onion
- chicken broth
- heavy cream
- salt
- black pepper
- Optional: fresh cilantro
- Optional: green onions
- Optional: lime wedges
📝 Ingredient Notes
- aji amarillo paste: Find it in Latin American markets or online.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smooths the sauce perfectly in the pan. → See on Amazon
- Cast Iron Skillet — Gives the chicken a perfect sear and cooks the sauce evenly. → See on Amazon
How to Make Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken breasts for 5-7 minutes on each side or until cooked through. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add onion and garlic. Cook until softened. Stir in aji amarillo paste and cook for 1 minute. Pour in chicken broth and scrape the bottom of the skillet to deglaze. Bring to a boil, then reduce heat to low and let it simmer for 5 minutes.
- Step 3: Stir in heavy cream and bring the sauce back to a simmer. Use an immersion blender to blend the sauce until smooth. Slice the chicken breasts and serve them with the creamy aji amarillo sauce. Garnish with fresh cilantro, green onions, and lime wedges.
Cook's Tips for Perfect Creamy Ají Amarillo Chicken with Easy Pan Sauce
- Common mistake and fix: Don't overcook the chicken. It will become dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- : For a spicier sauce, add more aji amarillo paste or a pinch of cayenne pepper.
- : Make the sauce ahead and reheat it on the stove or in the microwave. It freezes well too.
- : For a lighter version, use low-sodium chicken broth and half-and-half instead of heavy cream.
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 4 days. Make-ahead tip: The sauce can be made ahead and reheated. The chicken is best cooked fresh.
Freezing Creamy Ají Amarillo Chicken with Easy Pan Sauce
Freeze the sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through.
Recipe Notes
- Chef tip: For a one-pan meal, cook rice or noodles in the skillet before searing the chicken. Remove them, then proceed with the recipe.
- Best substitution: Substitute the aji amarillo paste with a mix of yellow bell pepper, turmeric, and a pinch of cumin for a milder flavor.
- Make-ahead: The sauce can be made ahead and reheated. The chicken is best cooked fresh.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.
Want to level up this recipe?
Aji Amarillo Paste — The key to authentic Peruvian flavor. This pays for itself in the first use. → Check price on Amazon
Creamy Ají Amarillo Chicken with Easy Pan Sauce
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- aji amarillo paste
- heavy cream
- garlic
- onion
- chicken broth
- olive oil
- salt
- black pepper
Seasonings
- aji amarillo paste
- garlic
- onion
- chicken broth
- heavy cream
- salt
- black pepper
Optional Toppings
- fresh cilantro
- green onions
- lime wedges
Instructions
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken breasts for 5-7 minutes on each side or until cooked through. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add onion and garlic. Cook until softened. Stir in aji amarillo paste and cook for 1 minute. Pour in chicken broth and scrape the bottom of the skillet to deglaze. Bring to a boil, then reduce heat to low and let it simmer for 5 minutes.
- Step 3: Stir in heavy cream and bring the sauce back to a simmer. Use an immersion blender to blend the sauce until smooth. Slice the chicken breasts and serve them with the creamy aji amarillo sauce. Garnish with fresh cilantro, green onions, and lime wedges.
Notes
- Chef tip: For a one-pan meal, cook rice or noodles in the skillet before searing the chicken. Remove them, then proceed with the recipe.
- Best substitution: Substitute the aji amarillo paste with a mix of yellow bell pepper, turmeric, and a pinch of cumin for a milder flavor.
- Make-ahead: The sauce can be made ahead and reheated. The chicken is best cooked fresh.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through.
- Make ahead: The sauce can be made ahead and reheated. The chicken is best cooked fresh.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 30g
- Carbs: 10g
- Fiber: 1g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 120mg
- 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 make the sauce ahead and reheat it on the stove or in the microwave. It also freezes well.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) but not more.
Yes, sear the chicken first, then cook it in the slow cooker with the sauce ingredients for 4-6 hours on low.
Rice, noodles, or a simple green salad go well with this dish. Try Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan.
Yes, bone-in chicken pieces or thighs can be used. Adjust cooking time accordingly.
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!
