Jalapeno Chicken (Printable Version)

Tender chicken in spicy cream sauce with jalapeños 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 (for garnish)

# Method:

01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, paprika, and cumin, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the hot pan and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil.
03 - In the same skillet, add the chopped onion and sauté for 2 minutes until translucent. Add the minced garlic and sliced jalapeños, cooking for another 2 minutes until fragrant and softened.
04 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to medium and let the liquid simmer for 1 minute.
05 - Stir in the heavy cream and shredded Monterey Jack cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and slightly thickened. Simmer gently for 2–3 minutes.
06 - Return the chicken breasts to the skillet, nestling them into the sauce. Spoon the creamy sauce generously over each piece. Simmer for 5 minutes to allow the flavors to meld together.
07 - Remove from heat and sprinkle with chopped fresh cilantro. Serve immediately while hot, accompanied by rice, roasted potatoes, or a crisp salad.

# Chef's Tips:

01 -
  • The creamy sauce balances the heat perfectly so you get flavor without overwhelming spice
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Do not let the cream come to a rolling boil or it might separate and ruin that silky texture
  • Let the chicken rest for a couple minutes after cooking so the juices redistribute evenly
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and creates the best sear
  • Grate your own cheese instead of buying pre-shredded because it melts so much better

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