Spicy Jalapeno Chicken with Cream (Printable)

Spicy chicken in creamy garlic-jalapeno sauce with 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)

# Directions:

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

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • You can adjust the heat level exactly to your liking without losing any flavor
02 -
  • Don't rush the initial sear, that golden crust is where half the flavor lives
  • The sauce will thicken as it stands off the heat, so don't panic if it looks slightly thin in the pan
03 -
  • Let the chicken rest for 5 minutes after cooking so the juices redistribute throughout the meat
  • If the sauce gets too thick, splash in a little more warm broth until it reaches your desired consistency

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