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Creamy Avocado Picante Chicken

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!

Picante chicken with avocado over rice.

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.

Step-by-Step Instructions

Picante chicken ingredients on white table.

CUT 4 boneless, skinless chicken breasts into bite-sized pieces. Sprinkle chicken with 1 teaspoon ground cumin, salt, and pepper.

Seasoned chicken pieces on plate.

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.

Cooked chicken pieces in large skillet.

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.

Picante sauce over chicken pieces.

REMOVE the chicken using a slotted spoon to a serving platter with cooked, hot rice.

Picante chicken pieces over white rice.

STIR 1/2 cup of sour cream into remaining skillet sauce until well blended.

Creamy picante sauce in large skillet.

SPOON sauce over chicken and top with avocado slices.

Recipe Tips and Substitutions

Pace picante chicken with avocado on plate.

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.

You can try one of these substitutes for vegetable oil or one of these substitutes for sour cream if you don’t have any on hand.

More Like This

Avocado picante chicken and rice on white platter.

Looking for more Mexican inspired dishes? You’ll love these!

FAQs

Creamy picante sauce chicken on white plate.
What is picante flavor?

Picante is made with chiles, onions, tomatoes, garlic, and seasonings and has a very similar flavor profile to salsa.

What is picante sauce vs 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.

Which is hotter. Mild or medium picante sauce?

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!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Picante chicken with avocado over rice.

Creamy Avocado Picante Chicken

Yield: 6-8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 (16 ounce) jar picante sauce
  • 3-4 cups cooked rice
  • 1/2 cup sour cream
  • 1 large avocado, sliced

Instructions

  1. Cut chicken breasts into bite-sized pieces. Sprinkle chicken with cumin, salt, and pepper.
  2. Heat oil in a large skillet or pan over medium heat.
  3. Cook chicken pieces and garlic in oil until lightly browned, about 2 minutes per side.
  4. 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.
  5. Remove the chicken using a slotted spoon to a serving platter with cooked, hot rice.
  6. Stir sour cream into remaining skillet sauce until well blended.
  7. Spoon sauce over chicken and top with avocado slices.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 194mgCarbohydrates: 71gFiber: 3gSugar: 2gProtein: 26g
Pinterest graphic with text and platter of picante chicken.

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