Jalapeno Chicken (Printable)

Spicy chicken with creamy jalapeno sauce, perfect for a flavorful dinner ready in under an hour.

# 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 Make:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, and cumin, pressing spices into meat to adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside on a plate.
03 - In the same skillet, add chopped onion and sauté for 2 minutes until translucent. Add minced garlic and sliced jalapeños, cooking for another 2 minutes until fragrant and softened.
04 - Pour chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Reduce heat to medium and let broth simmer for 1 minute to reduce slightly.
05 - Stir in heavy cream and shredded Monterey Jack cheese. Continue stirring until cheese melts completely and sauce becomes smooth and creamy. Simmer gently for 2–3 minutes until slightly thickened.
06 - Return chicken breasts to the skillet, spooning sauce generously over each piece. Simmer for 5 minutes to allow flavors to meld and chicken to heat through.
07 - Remove skillet from heat. Sprinkle chopped fresh cilantro over the top as garnish. Serve immediately with sauce spooned over each chicken breast.

# Expert Tips:

01 -
  • The spice level is totally manageable but keeps things interesting
  • Everything comes together in one pan so cleanup is practically nonexistent
  • Leftovers somehow taste even better the next day
02 -
  • The sauce thickens quickly once the cheese melts so keep an eye on the heat
  • Room temperature cream incorporates more smoothly than cold from the fridge
03 -
  • Let chicken rest 5 minutes before adding back to sauce so it stays juicy
  • Taste a jalapeño before cooking to gauge its heat level

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