Description
This Creamy Jalapeño Chicken recipe features tender chicken breasts seasoned and seared to perfection, then smothered in a rich, spicy jalapeño cream sauce with a blend of cheeses and aromatic spices. Perfectly balanced heat from fresh jalapeños and pimentos combined with a smooth, cheesy sauce makes it an irresistible dinner option served over rice or pasta.
Ingredients
Chicken and Seasonings
- 2 pounds chicken breast, butterflied and cut in half
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour (divided: used partly for dredging and partly for sauce)
Sauce Ingredients
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 2 medium jalapeños, diced (with or without seeds)
- 3 cloves garlic, minced
- 4 oz. pimentos, drained
- 1/2 cup 2% milk
- 1/2 cup lower-sodium chicken broth
- 4 oz. cream cheese (full-fat or light)
- 1 cup cheddar cheese, freshly shredded (divided)
To Serve
- Rice or pasta
- Chopped cilantro
- Extra sliced jalapeños (optional)
Instructions
- Prep chicken: In a small bowl, mix ground cumin, chili powder, onion powder, kosher salt, black pepper, and 2 tablespoons of flour. Sprinkle this seasoning mix evenly over the butterflied chicken breasts, pressing it into all sides with your hands. Reserve the remaining flour and seasoning mixture for later use in the sauce.
- Sear chicken: Heat a cast iron skillet over medium-high heat. Add the seasoned chicken breasts and brown on both sides until a golden crust forms. Reduce the heat to medium-low and cook until the chicken reaches an internal temperature of about 150-155°F. Remove the chicken from the skillet and set aside.
- Alternative cooking method: Optionally, grill the chicken breasts instead of searing. If grilled, proceed to make the sauce indoors in a skillet.
- Make sauce base: In the same skillet, add unsalted butter along with diced onions, jalapeños, and pimentos, scraping the browned bits from the bottom of the pan into the mixture. Cook until the vegetables soften, about 3 minutes. Add minced garlic and cook for an additional 30 seconds while stirring.
- Thicken sauce: Add the reserved flour and seasoning mixture to the skillet and stir constantly for about 1 minute to cook out the raw flour flavor. Gradually pour in the 2% milk and lower-sodium chicken broth, stirring frequently. Bring the sauce mixture to a boil, allowing it to thicken.
- Finish sauce: Reduce the heat to low and stir in the cream cheese along with about half of the shredded cheddar cheese until melted and the sauce is creamy and smooth.
- Combine chicken and sauce: Return the chicken breasts to the skillet, submerging them in the sauce. Continue cooking until the chicken reaches a safe internal temperature of 160°F.
- Serve: Plate the creamy jalapeño chicken over cooked rice or pasta. Sprinkle the remaining shredded cheddar cheese on top, then garnish with chopped cilantro and extra sliced jalapeños for added heat and freshness.
Notes
- Adjust the amount of jalapeños or remove seeds for milder heat depending on your preference.
- Use full-fat cream cheese for a richer sauce or light cream cheese for a lighter option.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- The chicken can be grilled instead of seared, but make sure to make the sauce in a skillet indoors afterward.
- Serve with rice or pasta to soak up the creamy, flavorful sauce for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
