Jalapeno Chicken Creamy Garlic (Printable)

Spicy chicken in creamy jalapeño sauce with garlic and herbs

# What You’ll 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

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Rub evenly with salt, pepper, paprika, and ground cumin on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely.
03 - In the same skillet, add chopped onion. Cook for 2 minutes until translucent. Add minced garlic and sliced jalapeños. Continue cooking for 2 minutes until fragrant and softened.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom. Reduce heat to medium and let simmer for 1 minute.
05 - Stir in heavy cream and shredded Monterey Jack cheese. Continue stirring until cheese melts completely and sauce becomes smooth. Simmer gently for 2–3 minutes until slightly thickened.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over each piece. Simmer for 5 minutes until chicken is heated through and flavors meld.
07 - Remove skillet from heat. Sprinkle chopped fresh cilantro over the top. Serve immediately with rice, roasted potatoes, or salad.

# Expert Tips:

01 -
  • The creamy spicy sauce comes together in minutes but tastes like it simmered all afternoon
  • Its one of those dishes that makes people ask for seconds before theyve even finished their first serving
02 -
  • I once skipped the paper towel drying step and my chicken steamed instead of seared, so do not skip this step
  • The sauce thickens quickly as it cools, so if it looks too thin while simmering give it another minute
03 -
  • Use a skillet with enough room so the chicken is not crowded, which ensures better browning
  • Let the chicken rest for a couple of minutes after cooking so the juices redistribute

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