Jalapeno Chicken (Printable)
Tender chicken in a spicy, creamy jalapeno sauce with hints of garlic and melted cheese.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 fresh jalapeño peppers, seeded and thinly sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - ½ cup heavy cream
06 - ½ cup shredded Monterey Jack cheese
→ Liquids
07 - 2 tablespoons olive oil
08 - ¼ cup low-sodium chicken broth
→ Spices & Seasonings
09 - 1 teaspoon paprika
10 - ½ teaspoon ground cumin
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon fresh cilantro, chopped
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and ground cumin.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and set aside.
03 - Add chopped onion to same skillet and sauté 2 minutes. Add minced garlic and sliced jalapeños; cook 2 additional minutes until fragrant and softened.
04 - Pour chicken broth into skillet, scraping bottom with wooden spoon to release browned bits. Reduce heat to medium.
05 - Stir in heavy cream and shredded Monterey Jack cheese until fully melted and sauce is smooth. Simmer gently 2–3 minutes until slightly thickened.
06 - Return chicken breasts to skillet, spooning sauce generously over each piece. Simmer 5 minutes to allow flavors to meld.
07 - Sprinkle chopped fresh cilantro over dish before serving.
# Expert Advice:
01 -
- The creamy sauce perfectly balances the jalapeño heat, creating this addictive spicy-cool flavor that keeps you coming back for seconds
- Everything cooks in one skillet, meaning maximum flavor with minimal cleanup
- It looks impressive enough for dinner guests but comes together in under 45 minutes on busy weeknights
02 -
- Cast iron or stainless steel pans create better fond than nonstick, which makes for a more flavorful sauce
- Let the chicken rest for 5 minutes after cooking, or the juices will run out onto the plate instead of staying in the meat
03 -
- Pound the chicken breasts to even thickness before cooking, so they all finish at the same time
- Make a double batch of the sauce and freeze half for an instant dinner another night