Jalapeno Chicken (Printable)

Tender chicken in a spicy, creamy jalapeño sauce with garlic and melted cheese. Ready in 40 minutes.

# 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 for garnish

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, paprika, and cumin.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through. Remove from skillet and set aside.
03 - In the same skillet, add onion and sauté for 2 minutes. Add garlic and jalapeños, cooking another 2 minutes until fragrant and softened.
04 - Pour in chicken broth, scraping up browned bits from pan bottom. Reduce heat to medium.
05 - Stir in heavy cream and shredded cheese until melted and sauce is smooth. Simmer gently for 2 to 3 minutes.
06 - Return chicken breasts to skillet, spooning sauce over each piece. Simmer for 5 minutes to allow flavors to meld.
07 - Sprinkle chopped cilantro over the dish before serving.

# Expert Tips:

01 -
  • The heat is totally adjustable based on how brave you are feeling that day
  • That sauce turns plain chicken into something that feels like it came from a restaurant
  • Everything happens in one skillet so cleanup is almost non existent
02 -
  • The cream sauce will thicken as it stands so do not panic if it looks a bit thin at first
  • Pan thickness matters so thinner breasts might need less cooking time
  • Let the chicken rest for a few minutes before cutting into it
03 -
  • Let the pan get properly hot before adding the chicken or you will not get that nice crust
  • Room temperature cream incorporates better than cold straight from the fridge

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