Creamy Jalapeño Chicken Skillet
A flavorful and creamy chicken dish with a spicy kick from jalapeños, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 cup Diced onion
- 3 cloves Minced garlic
- 2 pieces Sliced jalapeños Adjust for spice level
- 1 cup Chicken broth
- 1 cup Heavy cream Can substitute with half-and-half
- 1 cup Shredded cheddar cheese Substitute with Monterey Jack or Pepper Jack for variation
- 1 teaspoon Paprika
- to taste Salt and black pepper
- 1/4 cup Fresh cilantro Chopped, for garnish
Instructions
Cooking Chicken
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and paprika.
- Cook chicken for 5-7 minutes on each side until golden brown and cooked through.
- Remove chicken and set aside.
Making the Sauce
- In the same skillet, add diced onion and sliced jalapeños. Sauté for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour chicken broth into the skillet and bring to a simmer.
- Stir in heavy cream and cook for 2-3 minutes until the sauce thickens slightly.
- Stir in shredded cheddar cheese until melted and the sauce is smooth and creamy.
- Return cooked chicken to the skillet, coating in the creamy jalapeño sauce.
- Sprinkle fresh chopped cilantro on top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave, adding a splash of chicken broth or cream to loosen up the sauce if it has thickened. For extra spice, leave some of the seeds in the jalapeños or add a dash of cayenne pepper.