Description
A flavorful and creamy one-pan dish featuring tender chicken breasts smothered in a cheesy jalapeno sauce, perfect for a quick and satisfying dinner.
Ingredients
Chicken and Spices
- 4 small chicken breasts (skinless and boneless)
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Cooking and Sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 white onion (finely chopped)
- 2 jalapenos (seeded and diced)
- 3 garlic cloves (minced)
- 1/4 cup heavy cream
- 1/3 cup chicken broth
- 2 oz cream cheese
- 1 cup cheddar cheese (shredded)
- Sliced jalapenos (for garnish)
Instructions
- Prepare Spice Mix: Combine cumin, paprika, chili powder, garlic powder, salt, and black pepper in a small bowl to create a flavorful spice blend for the chicken.
- Season Chicken: Rub all sides of the chicken breasts thoroughly with the prepared spice mixture, ensuring an even coating for maximum flavor.
- Brown Chicken: Heat a large skillet over medium-high heat and add olive oil. Brown the chicken breasts for 2-3 minutes on each side until golden, then remove and set aside.
- Sauté Vegetables: In the same skillet, add butter, then toss in finely chopped onions, diced jalapenos, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Make Sauce: Pour in heavy cream, chicken broth, and cream cheese. Reduce heat to low and stir continuously until cream cheese melts and sauce is smooth, about 2-3 minutes.
- Add Cheese: Stir in half of the shredded cheddar cheese (1/2 cup) to enrich the sauce and enhance creaminess.
- Combine Chicken and Sauce: Return the browned chicken breasts to the skillet and cover them with the remaining shredded cheddar cheese.
- Simmer: Cover the skillet with a lid and let it simmer on low heat for 6-8 minutes, allowing the chicken to cook through and cheese to melt perfectly.
- Garnish and Serve: Remove from heat, garnish with sliced jalapenos on top for a spicy kick, and serve hot.
Notes
- For milder heat, reduce jalapenos or remove seeds completely.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Can be served with rice, tortillas, or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
