Description
A flavorful and creamy jalapeño chicken skillet featuring tender chicken breasts cooked in a rich, spicy cream sauce with jalapeños and cheese. Perfect for a quick and satisfying weeknight dinner.
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 fresh jalapeño peppers, seeded and finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
1 tablespoon fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with kosher salt, black pepper, garlic powder, and smoked paprika.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until softened.
Add minced garlic and chopped jalapeños to the skillet and cook for 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.
Bring the sauce to a gentle simmer, then stir in the Monterey Jack and cheddar cheeses until melted and smooth.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to heat through and allow flavors to meld.
Sprinkle chopped fresh cilantro over the skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes