Creamy Jalapeño Chicken Skillet
A fast, comforting one-pan meal featuring seared chicken in a tangy, jalapeño-flecked cream sauce, perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (about 1 to 1¼ lb total)
- 2 tablespoons olive oil (or avocado oil for higher smoke point)
- 1 cup heavy cream (substitute half-and-half + 2 tbsp butter for a lighter version)
- 1 cup chicken broth (low-sodium if preferred)
- 2–3 pieces jalapeños, diced (remove seeds for milder heat)
- 1 piece onion, chopped (yellow or sweet onion)
- 2 cloves garlic, minced
- to taste Salt
- to taste freshly ground black pepper
- Chopped cilantro for garnish
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the chicken.
- Sear until golden brown, about 5–7 minutes per side depending on thickness.
- Transfer the chicken to a plate and tent loosely with foil.
Cooking
- In the same skillet, add the chopped onion and diced jalapeños. Sauté until the onion softens and becomes translucent, about 4–5 minutes.
- Scrape up any browned bits from the pan as you stir.
- Add the minced garlic and cook for about 30–60 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to deglaze the pan, scraping up fond from the bottom. Let the broth reduce slightly for 1–2 minutes.
- Reduce heat to medium-low and stir in the heavy cream until combined.
- Return the chicken to the skillet, nestling it into the sauce.
- Simmer gently until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened slightly, about 8–10 minutes. Turn the chicken once halfway through to coat.
- Taste and adjust seasoning with salt and pepper.
- Scatter chopped cilantro over the top and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If freezing, cool completely and freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) before serving. Use thin-cut chicken or cutlets to reduce sear time; bone-in breasts will need longer simmering.