Spicy Jalapeno Chicken (Printable version)

Tender chicken in a spicy, creamy jalapeno sauce with melted Monterey Jack 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

# Directions:

01 - Pat chicken breasts dry with paper towels. Rub both sides evenly with salt, pepper, paprika, and cumin.
02 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate.
03 - Reduce heat to medium. Add chopped onion to skillet and sauté 2 minutes until translucent. Add garlic and sliced jalapeños, cook 2 minutes until fragrant and softened.
04 - Pour in chicken broth, scraping bottom of skillet with wooden spoon to release browned bits. Bring to gentle simmer.
05 - Stir in heavy cream and shredded Monterey Jack. Continue stirring until cheese melts completely and sauce becomes smooth. Simmer 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 and chicken absorbs sauce.
07 - Remove from heat. Sprinkle chopped fresh cilantro over top. Serve immediately with rice, roasted potatoes, or salad.

# Expert Advice:

01 -
  • The creamy sauce balances the jalapeño heat so perfectly that even heat sensitive guests ask for seconds
  • Everything happens in one skillet which means less cleanup and more time enjoying your meal
02 -
  • Removing the chicken while making the sauce prevents it from overcooking and drying out completely
  • The sauce will thicken as it stands off the heat so do not reduce it too much while cooking
03 -
  • Use a light colored skillet so you can see exactly when the fond develops and gets to that perfect golden brown color
  • Room temperature cream incorporates more smoothly and is less likely to curdle when added to hot pans

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