Jalapeno Chicken Creamy Garlic (Printable version)

Tender chicken simmered in a rich, spicy cream sauce with jalapeños and garlic

# 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

# How to make it:

01 - Pat the chicken breasts dry with paper towels and season generously with salt, pepper, paprika, and ground cumin on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from skillet and set aside on a plate.
03 - In the same skillet, add the chopped onion and sauté for 2 minutes until translucent. Add the minced garlic and sliced jalapeños, cooking for another 2 minutes until fragrant and softened.
04 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to medium.
05 - Stir in the heavy cream and shredded Monterey Jack cheese until completely melted and the sauce is smooth and slightly thickened. Simmer gently for 2–3 minutes.
06 - Return the chicken breasts to the skillet, spooning the creamy sauce generously over each piece. Simmer for 5 minutes to allow the flavors to meld together.
07 - Remove from heat and garnish with chopped fresh cilantro before serving hot.

# Expert tips:

01 -
  • The creamy sauce perfectly balances the jalapeño heat, so you get all the flavor without overwhelming your palate
  • It comes together in under 45 minutes but tastes like something that simmered all afternoon
  • The leftovers are even better the next day, making it perfect for meal prep or unexpected lunch guests
02 -
  • Cheating on the searing step will sacrifice the crispy edges and flavor foundation that make this dish special
  • If your sauce breaks or looks grainy, whisk in a teaspoon of cold cream and reduce the heat immediately
03 -
  • Let the chicken rest for five minutes after cooking before slicing to keep all the juices inside
  • Use a cast iron skillet if you have one for the most even heating and best browning

Go back