Jalapeno Chicken Creamy Garlic (Printer-Friendly)

Tender chicken in spicy cream sauce with jalapeños and melted Monterey Jack.

# 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

# How To Make It:

01 - Pat the chicken breasts dry with paper towels and season evenly with salt, pepper, paprika, and cumin on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
03 - In the same skillet, add onion and sauté for 2 minutes. Add garlic and jalapeños, cooking for another 2 minutes until fragrant and softened.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Reduce heat to medium.
05 - Stir in heavy cream and shredded Monterey Jack cheese until melted and sauce is smooth. Simmer gently for 2–3 minutes.
06 - Return chicken breasts to the skillet, spooning sauce over each piece. Simmer for 5 minutes to allow flavors to meld together.
07 - Sprinkle chopped fresh cilantro over the dish before serving.

# Helpful Hints:

01 -
  • The cream sauce creates this luxurious texture that makes every bite feel like a restaurant quality meal
  • You can easily adjust the spice level by keeping or removing the jalapeño seeds
02 -
  • Do not let the sauce boil once you have added the cream, or it might separate and become grainy
  • Let the chicken rest for a few minutes after cooking so the juices redistribute throughout the meat
03 -
  • Butterfly the chicken breasts if they are particularly thick so they cook faster and more evenly
  • Grate your own cheese instead of buying pre shredded, it melts so much better into the sauce

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