Description
This Jalapeno Chicken recipe features juicy boneless chicken breasts simmered and baked in a creamy, cheesy jalapeño sauce. Infused with garlic, smoked paprika, and a blend of cheddar and Monterey Jack cheeses, this flavorful dish balances a perfect level of heat and creaminess. Ideal for a comforting dinner, it is garnished with fresh cilantro to add a vibrant touch.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Sauce
- 3 fresh jalapeños, sliced (seeds removed for less heat)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown but not fully cooked. Remove chicken from skillet and set aside.
- Prepare the Sauce: Using the same skillet, melt butter and sauté minced garlic for 1-2 minutes until fragrant. Add the sliced jalapeños and cook for 2 minutes, softening the peppers. Pour in chicken broth and heavy cream, stirring to combine and bring to a simmer. Stir in shredded cheddar and Monterey Jack cheeses until fully melted and smooth. If a thicker sauce is desired, add the cornstarch slurry and cook for an additional 2-3 minutes until the sauce thickens.
- Combine and Bake: Return the partially cooked chicken breasts to the skillet, spooning sauce over the top of each breast. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove skillet from the oven and let the chicken rest for a few minutes to allow juices to redistribute. Garnish generously with chopped fresh cilantro before serving.
Notes
- Removing jalapeño seeds reduces the heat level; leave seeds in for spicier flavor.
- Using an oven-safe skillet allows you to sear and bake in the same pan for convenience and less cleanup.
- For a thicker sauce, the cornstarch slurry is optional but recommended.
- Make sure chicken reaches an internal temperature of 165°F to ensure safe consumption.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
