Creamy Jalapeño Chicken (Print version)
Juicy skillet chicken in a creamy jalapeño sauce with garlic, lime, cilantro, and melty cheese.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon smoked paprika
06 -
2 tablespoons olive oil, divided
For the jalapeño sauce
07 -
1 small yellow onion, finely diced
08 -
2 fresh jalapeños, seeded and finely chopped
09 -
3 cloves garlic, minced
10 -
3/4 cup (180 ml) low-sodium chicken broth
11 -
4 oz (115 g) cream cheese, softened and cubed
12 -
3/4 cup (85 g) shredded Monterey Jack cheese
13 -
2 tablespoons chopped fresh cilantro
14 -
1 tablespoon fresh lime juice
15 -
Sliced jalapeño and lime wedges, for serving
# Instructions:
01 -
Pound the thick ends of the chicken breasts to an even 3/4-inch thickness. Season both sides with salt, pepper, cumin, and smoked paprika.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden, then transfer to a plate.
03 -
Reduce heat to medium and add the remaining 1 tablespoon olive oil. Cook the onion and jalapeños for 3-4 minutes until softened, then stir in the garlic for 30 seconds.
04 -
Pour in the chicken broth and scrape up the browned bits from the skillet. Whisk in the softened cream cheese until the sauce is smooth.
05 -
Return the chicken and any juices to the skillet. Spoon sauce over the top, sprinkle with Monterey Jack, cover, and simmer on low for 5-7 minutes until the chicken reaches 165°F.
06 -
Turn off the heat. Add cilantro and lime juice, then serve with sliced jalapeño and extra lime wedges.
# Good to know:
01 -
Use seeded jalapeños for medium heat or leave some ribs in for a spicier sauce.
02 -
Best served hot while the sauce is creamy and loose.