Jalapeno Chicken Creamy Sauce (Printable Version)
Tender chicken in a spicy, creamy sauce with jalapeños and melted Monterey Jack cheese.
# 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:
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 the 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 the onion and sauté for 2 minutes. Add the garlic and jalapeños, cooking for another 2 minutes until fragrant and softened.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Reduce heat to medium.
05 - Stir in the heavy cream and shredded cheese until melted and the sauce is smooth. Simmer gently for 2–3 minutes.
06 - Return the chicken breasts to the skillet, spooning the sauce over each piece. Simmer for 5 minutes to allow flavors to meld together.
07 - Sprinkle chopped cilantro over the top before serving.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- You can adjust the heat exactly to your comfort level
02 -
- If the sauce seems too thick, add a splash more broth, not water
- The sauce continues thickening as it stands off the heat
03 -
- Room temperature cream incorporates more smoothly into the sauce
- Grate your own cheese instead of buying pre-shredded for better melting