Chipotle Lime Chicken Skillet

Name: Chipotle Lime Chicken Skillet
Prep time: 30 min
Total time: 30 min
Ingredients: 1 1/2 lbs chicken thighs, boneless and skinless, cubed; 2 tablespoons taco seasoning; 3 tablespoons avocado oil, divided; 1 cup cashews; 1 cup chicken broth; 2 chipotle peppers in adobo sauce; 1 tablespoon adobo sauce (from the can); 1 lime, juiced; 1/4 teaspoon sea salt; 1 poblano pepper, diced; 2 medium zucchini, diced; 1 cup corn kernels (about 2 ears, cut from the cob); 3 garlic cloves, minced; 2 cups baby spinach

Dairy-free • Gluten-free

Chipotle Lime Chicken Skillet

This one-pan dinner brings smoky chipotle, bright lime, and a creamy cashew sauce together over tender chicken and summer veggies. It’s rich and satisfying without any dairy, and it’s the kind of dish that looks like it took way more effort than it actually did — perfect for a weeknight or for showing off at a cooking demo.

Why You Will Love This Recipe

This skillet has everything: bold flavor, a creamy sauce with no dairy in sight, and a genuine “wait, that’s made from cashews?” moment.

One skillet, minimal cleanup. Everything comes together in the same pan, chicken included.
Dairy-free creaminess. The cashew cream delivers all the richness of a cream sauce without a drop of dairy.
Big, bold flavor. Chipotle, lime, and taco seasoning give this dish real depth — nothing bland about it.
Naturally gluten-free. Fits easily into just about any way of eating.
Great veggie-to-protein ratio. Zucchini, corn, poblano, and spinach all in one dish means you’re not scrambling to make a side.
A genuine conversation starter. The cashew cream is the kind of technique people want to know how to recreate at home.

Ingredients Overview

You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.

For the Chicken

Chicken thighs — stay juicy and tender even after browning and simmering in the sauce. Boneless, skinless keeps prep simple.
Taco seasoning — your homemade blend adds warm, savory flavor right from the start.
Avocado oil — a neutral, high-heat oil that’s perfect for browning and sautéing.

For the Chipotle-Lime Cashew Cream

Cashews — quick-soaked in boiling water so they blend into a smooth, creamy sauce without an overnight soak.
Chicken broth — thins the cashew cream to the right consistency for blending.
Chipotle peppers in adobo — brings smoky heat that’s the backbone of this dish.
Adobo sauce — a spoonful from the can adds even more smoky depth.
Lime juice — brightens the richness of the cashew cream.
Sea salt — rounds everything out.

For the Vegetables

Poblano pepper — mild heat and great flavor, softens beautifully in the skillet.
Zucchini — adds bulk and soaks up the sauce nicely.
Corn — fresh off the cob for the best sweetness and pop of texture.
Garlic — builds savory flavor into the base of the vegetables.
Baby spinach — wilts in at the end for color and a boost of greens.

How To Make Chipotle Lime Chicken Skillet

Here’s how it comes together.

1: Quick-soak the cashews.

Boil the raw cashews in enough water to cover for 10 minutes, then drain. This stands in for an overnight soak so the cream blends smooth the same day.

Step 2: Season and brown the chicken.

Toss the cubed chicken thighs with the taco seasoning. Heat the avocado oil in the skillet over medium-high and brown the chicken in batches. Pro tip: don’t crowd the pan, or the chicken will steam instead of sear. Remove and set aside.

Step 3: Blend the chipotle-lime cashew cream.

In a blender, combine the drained cashews, chicken broth, chipotle peppers in adobo, adobo sauce, lime juice, and salt. Blend until fully smooth, scraping down the sides as needed.

Step 4: Sauté the poblano and zucchini.

Add avocado oil to the same skillet. Sauté the poblano and zucchini over medium heat until just softened.

Step 5: Add the corn and garlic.

Stir in the corn and garlic. Cook until the corn is just tender and the garlic is fragrant, about a minute or two.

Step 6: Add the cashew cream.

Pour the blended cashew cream into the skillet and stir to coat the vegetables. Let it warm through and slightly thicken. Add the baby spinach and stir just until wilted.

Step 7: Return the chicken.

Add the browned chicken back to the skillet, along with any drippings for extra flavor. Toss to coat everything evenly in the sauce. Warm through and serve.

Storage, Reheating & Make Ahead

Fridge storage

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezer storage

This dish freezes well thanks to the cashew cream base. Cool completely, then store in a freezer-safe container for up to 2 months.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce, or microwave at 50% power to keep the sauce from separating.

Make ahead tips

The chicken can be seasoned and browned ahead of time, and the cashew cream can be blended a day in advance and stored in the fridge. Just bring everything together in the skillet when you’re ready to serve.

Substitutions and Variations

If you’re sensitive to spice — use just 1 chipotle pepper instead of 2, and skip the extra adobo sauce.
If you don’t have poblano — a green bell pepper works as a milder substitute.
Different veggies — bell peppers or summer squash can stand in for zucchini.
No fresh corn on hand — frozen corn kernels work fine, just thaw first.
Make it a bowl — serve over rice or with tortillas for a heartier meal.

Health Benefits At A Glance

Chicken thighs — a good source of protein to keep you satisfied.
Cashews — provide healthy fats and a creamy texture without any dairy.
Zucchini — light and full of water content, plus a good source of fiber.
Corn — adds natural sweetness along with fiber.
Spinach — an easy way to work in extra greens without changing the flavor much.
Lime juice — a fresh source of vitamin C that brightens the whole dish.

Ways To Serve This Skillet

On its own as a hearty, complete one-pan meal.
Spooned over rice or quinoa for a heartier dinner.
Wrapped in tortillas for a quick taco night twist.
Paired with a cool, crisp salad for contrast.
Packed into meal prep containers for easy lunches during the week.

Shelley’s Tips

Don’t crowd the pan when browning the chicken — work in batches so it sears instead of steams.
Scrape down the blender as needed to get the cashew cream fully smooth.
Taste the cashew cream before adding it to the skillet — that’s your last chance to adjust the heat or salt.

Nutrition Note

Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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