Jalapeno Chicken Creamy Garlic (Printable)
Tender chicken in a spicy cream sauce with jalapeños and garlic—ready in 40 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 fresh jalapeño peppers, seeded and thinly sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - ½ cup heavy cream
06 - ½ cup shredded Monterey Jack cheese
→ Liquids
07 - 2 tablespoons olive oil
08 - ¼ cup low-sodium chicken broth
→ Spices & Seasonings
09 - 1 teaspoon paprika
10 - ½ teaspoon ground cumin
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon fresh cilantro, chopped for garnish
# Steps:
01 - Pat chicken breasts dry with paper towels. Season evenly with salt, pepper, paprika, and cumin on both sides.
02 - Heat olive oil in large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
03 - In same skillet, add onion and sauté 2 minutes. Add garlic and jalapeños, cooking 2 additional minutes until fragrant and softened.
04 - Pour in chicken broth, scraping up browned bits from bottom of pan. Reduce heat to medium.
05 - Stir in heavy cream and shredded Monterey Jack until melted and sauce is smooth. Simmer gently 2–3 minutes.
06 - Return chicken breasts to skillet, spooning sauce over each piece. Simmer 5 minutes to allow flavors to meld together.
07 - Sprinkle chopped fresh cilantro over chicken before serving.
# Expert Advice:
01 -
- The spice level hits that sweet spot where it's exciting but not overwhelming, even for my spice-averse family members
- This is one of those dishes that looks impressive on the plate but relies on pantry staples I always have on hand
02 -
- I once made the mistake of using milk instead of cream and the sauce never thickened properly, leaving me with a sad soupy mess
- Letting the chicken rest for a couple minutes before slicing keeps all those juices inside instead of running all over your plate
03 -
- Use a skillet that's large enough to hold all the chicken without overcrowding, or cook in batches to get that proper golden sear
- Room temperature cream incorporates more smoothly into the sauce without any risk of separating