Low Sodium Creamy Chicken and Peppers Recipe (Southwest Style)
This low sodium creamy chicken and peppers recipe is loaded with pan fried chicken, sauteed vegetables, and a creamy, flavorful, slightly spicy sauce! A great one-pan meal idea that makes a fantastic easy weeknight dinner idea, full of flavor and no added salt.
A super tasty low sodium chicken recipe with a Southwest flair. You can get this on the table in about 30 minutes, so follow our step-by-step photos below and make this chicken tonight!
Want more low sodium chicken recipes? Try our low sodium chicken parmesan, low sodium baked chicken breasts, or our favorite low sodium chicken noodle soup.
I love when I order a dish at a restaurant that is so spectacular I have to make a low sodium version at home. I recently took a great trip to Nevada to visit my brother, and he introduced me to his favorite dish: Chicken Diablo at Gema’s in Beatty, NV! It was really unique, had a fantastic Southwest flavor, and I actually ordered it twice while I was there.
This recipe starts by pan-frying sliced chicken, mixing it with bell peppers and onions, and simmering the dish in a creamy and spicy sauce. You can enjoy the chicken and peppers as-is, or make a low sodium rice pilaf to serve it with and some low sodium black beans on the side. I like serving this with steamed corn tortillas and making my own little tacos with the chicken and pepper filling… SO yummy!
Notes from Our Kitchen
- This low sodium chicken and pepper dish is hearty, creamy, satisfying, and perfectly spiced.
- You can control the heat. Make it mild, spicy, or somewhere in between.
- It’s an inexpensive dinner idea to make when chicken is on sale.
- This dish is versatile – you can add in more vegetables or change up the protein. See our additions and suggestions below.
- Anyone can successfully make this dish by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The base of this recipe is lean chicken breasts, which I brown in olive oil and slice before simmering them in sauce. The chicken is hearty and delicious, and takes on the flavor of the onions and bell peppers well.
The spicy sauce is made with sliced jalapeno (however, see our modifications below for adjusting the spice level). I also add chili powder, paprika, cumin, and oregano for a wonderful Southwest flavor.
And the creamy sauce is made with a roux of unsalted butter and flour, salt-free chicken stock, heavy cream, and fresh lime juice for flavor. You can also add fresh herbs like cilantro or parsley.
Additions and Substitutions
You can add in any vegetables you prefer in with the bell peppers and onions. Sliced mushrooms, shredded carrots, or corn would all be excellent additions.
If you don’t want to use heavy cream, you can use half and half, whole milk, or coconut milk for a dairy-free version.
You could also use chicken thighs instead of chicken breasts. Just be sure they are boneless and skinless chicken thighs so you can slice them thin.
Step-By-Step Photos & Directions
Step 1: In a skillet or large pan, heat 1 tablespoon of the olive oil over medium heat, and pan fry the chicken breasts until browned. Cook chicken for 12-15 minutes, until browned on the outside. Remove the cooked chicken from the pan and set aside.
Step 2: To the same pan, add the remaining tablespoon olive oil, and saute the bell peppers and onions over high heat until they are browned and begin to soften.
Step 3: Slice the chicken and add back into the pan with the vegetables.
Step 4: Add the spices: the chili powder, paprika, cumin, oregano. Stir well to combine, and cook for 2-3 more minutes until the vegetables have softened further.
Step 5: Add the unsalted butter, heat until melted. and stir the flour into the butter and vegetables and make the roux which will coat the veggies. Pour in the chicken stock, and stir until the sauce becomes thick and creamy.
Step 6: Pour in the heavy cream and stir well until well combined in the sauce.
Cook for 4-5 more minutes until vegetables are tender and the chicken is hot and bubbling.
Step 7: Squeeze fresh lime juice in and serve hot. We love this with low sodium beans, Mexican rice, and warmed corn tortillas.
Recipe FAQs
Yes, absolutely! If you aren’t a fan of heat, you can omit the jalapeno pepper in this dish. Or if you want a bit of the fresh jalapeno flavor, you can slice the jalapeno pepper in half, and remove the seeds and ribs from the inside of the pepper.
This recipe would be great with thinly sliced flank steak, or even a crispy tofu or tempeh. Or if you wanted a plant-based version, you could try making this with pinto beans instead of meat.
If you have leftovers, you can store them in an airtight container and refrigerate for up to 3 days.
Expert Tips
- Enjoy these as tacos! The restaurant I had this dish at served this chicken with warmed corn tortillas, and I ate them fajita-style.
- You can cook the chicken breasts or thighs whole too, you don’t have to slice the chicken. Just be sure that any chicken you cook reaches an internal temperature of 165 degrees Fahrenheit before eating.
- Make it vegetarian: instead of chicken, you can try this recipe with beans (no-salt-added cooked black beans or pinto beans would be excellent), chickpeas, tofu, or tempeh would all be great options.
- You can serve this with low sodium pinto beans recipe, low sodium rice pilaf, or low sodium cilantro lime rice for a full meal!
More Easy Low Sodium Chicken Recipes
- Low Sodium Orange Chicken Recipe
- Low Sodium Chicken Pot Pie Recipe
- The best Low Sodium Indian Chicken Curry
- Low Sodium Chicken and Dumplings Soup Recipe
- Low Sodium Chicken Wings Recipe
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Low Sodium Creamy Chicken and Peppers
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1.5 lb chicken breasts
- 1 medium yellow onion thinly sliced
- 2 green bell peppers thinly sliced
- 1 jalapeno pepper thinly sliced, seeds removed for milder flavor
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon oregano
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup No-Salt-Added Chicken Stock
- ½ cup heavy cream
- 2 limes juiced
- Green onions optional for garnish
Instructions
- In a skillet or large pan, heat 1 tablespoon of the olive oil over medium heat, and pan fry the chicken breasts until browned. Cook chicken for 12-15 minutes, until browned on the outside. Remove the cooked chicken from the pan and set aside.
- To the same pan, add the remaining tablespoon olive oil, and saute the bell peppers and onions over high heat until they are browned and begin to soften.
- Slice the chicken and add back into the pan with the vegetables.
- Add the spices: the chili powder, paprika, cumin, oregano. Stir well to combine, and cook for 2-3 more minutes until the vegetables have softened further.
- Add the unsalted butter, heat until melted. and stir the flour into the butter and vegetables and make the roux which will coat the veggies. Pour in the chicken stock, and stir until the sauce becomes thick and creamy.
- Pour in the heavy cream and stir well until well combined in the sauce.
- Cook for 4-5 more minutes until vegetables are tender and the chicken is hot and bubbling.
- Squeeze fresh lime juice in and serve hot. We love this with low sodium beans, Mexican rice, and warmed corn tortillas.
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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