Description
This Spicy Jalapeño Chicken is the perfect dish for those who love a little heat! Tender, juicy chicken breasts are cooked in a creamy, spicy jalapeño sauce that’s full of flavor. It’s quick, easy, and perfect for a weeknight dinner. Serve it with rice or veggies for a complete meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 fresh jalapeños, sliced (adjust to your spice preference)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, for garnish
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt, pepper, cumin, and smoked paprika.
- Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and set aside.
- Cook the jalapeños: In the same skillet, add the sliced jalapeños and garlic. Sauté for 2-3 minutes, until the jalapeños soften slightly and the garlic is fragrant.
- Make the sauce: Pour in the chicken broth, stirring to deglaze the skillet. Let it simmer for 3-4 minutes, then stir in the heavy cream, sour cream, and cayenne pepper (if using). Allow the sauce to simmer for another 3-5 minutes until it thickens slightly.
- Combine: Add the cooked chicken breasts back into the skillet, spooning some sauce over the top. Let the chicken simmer in the sauce for a few more minutes to absorb the flavors.
- Optional topping: If desired, sprinkle shredded cheddar cheese over the chicken and let it melt.
- Serve: Garnish with fresh cilantro and serve immediately with rice, vegetables, or tortillas.
Notes
- If you prefer less heat, remove the seeds from the jalapeños before slicing.
- You can also swap out the heavy cream for coconut milk to make this dish dairy-free.