This Creamy Avocado Picante Chicken features tender chicken pieces covered in a creamy picante sauce, topped with sliced avocados, all served over hot rice. It’s an easy dinner idea that comes together in no time!
There are several recipes I made when I was a newly wed because they were super easy and familiar.
This creamy avocado picante chicken was one of my go-tos!
My mom made this recipe for Sunday dinners growing up and it was one of the recipes she sent me to college with.
I didn’t get a chance to make it until I was married and after I had made it once, it became part of our monthly dinner rotation.
It’s incredibly simple to make and full of delicious Mexican flavor with the spices from the picante sauce and the creaminess from the avocado.
This is a great meal for families because you can keep the heat level manageable for younger palates by using a mild version of the picante sauce.
CUT 4 boneless, skinless chicken breasts into bite-sized pieces. Sprinkle chicken with 1 teaspoon ground cumin, salt, and pepper.
HEAT 1 tablespoon vegetable oil in a large skillet or pan over medium heat.
COOK chicken pieces and 1 clove of minced garlic in oil until lightly browned, about 2 minutes per side.
ADD 1 (16 ounce) jar of picante sauce to the chicken. Cover the skillet with a lid and simmer on medium-low heat until chicken is tender, about 10 minutes.
REMOVE the chicken using a slotted spoon to a serving platter with cooked, hot rice.
STIR 1/2 cup of sour cream into remaining skillet sauce until well blended.
SPOON sauce over chicken and top with avocado slices.
Recipe Tips and Substitutions
Picante sauce comes in a variety of heats and you can use whichever one you prefer to make this recipe. I usually go with milk because we have kiddos in our house.
Since salsa and picante sauce are very similar, you could try substituting your favorite salsa for the picante sauce in this recipe. If the salsa is very thick, you may need to add some water or chicken broth to thin out the sauce.
More Like This
Looking for more Mexican inspired dishes? You’ll love these!
Picante is made with chiles, onions, tomatoes, garlic, and seasonings and has a very similar flavor profile to salsa.
If both picante sauce and salsa have similar ingredients, what’s the difference between the two?
Salsa is usually a thick, blended mixture of the ingredients, while picante sauce has a chunky, soupier texture.
When it comes to spicy foods, mild traditionally means the least spicy while medium means moderately spicy. You can use either flavor profile (or even hot!) to make this dish.
I hope your family loves this creamy avocado picante chicken as much as mine! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Creamy Avocado Picante Chicken
- 4 chicken breasts, boneless and skinless
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 16 ounces picante sauce (1 jar)
- 3-4 cups cooked rice
- ½ cup sour cream
- 1 large avocado, sliced
- Cut chicken breasts into bite-sized pieces. Sprinkle chicken with cumin, salt, and pepper.
- Heat oil in a large skillet or pan over medium heat.
- Cook chicken pieces and garlic in oil until lightly browned, about 2 minutes per side.
- Add picante sauce to the chicken. Cover the skillet with a lid and simmer on medium-low heat until chicken is tender, about 10 minutes.
- Remove the chicken using a slotted spoon to a serving platter with cooked, hot rice.
- Stir sour cream into remaining skillet sauce until well blended.
- Spoon sauce over chicken and top with avocado slices.