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Creamy Jalapeño Chicken Skillet

Creamy Jalapeño Chicken Skillet for a Flavorful Weeknight Dinner

This Creamy Jalapeño Chicken Skillet transforms a dull evening into a flavorful experience with creamy cheese and a spicy kick.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Substitute boneless, skinless chicken thighs for added juiciness.
  • 2 tablespoons olive oil Substitute butter or other cooking oils if desired.
For the Sauce
  • 1 medium diced onion Substitute shallots for a milder onion flavor.
  • 3 cloves minced garlic Fresh garlic is recommended for the best impact.
  • 2 medium sliced jalapeños Adjust the amount for your taste or swap for milder peppers.
  • 1 cup chicken broth Substitute vegetable broth for a vegetarian alternative.
  • 1 cup heavy cream Replace with a non-dairy milk alternative for a dairy-free option.
  • 1 cup shredded cheddar cheese Use pepper jack for extra heat or opt for dairy-free cheese.
  • 1 teaspoon paprika Adjust according to your preference.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Garnish
  • 1/4 cup fresh cilantro Substitute parsley if fresh cilantro isn’t on hand.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Creamy Jalapeño Chicken Skillet
  1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Season 1 pound of boneless, skinless chicken breasts with salt, black pepper, and paprika for flavor. Cook for 5-7 minutes on each side until golden brown.
  3. In the same skillet, sauté the diced onion and sliced jalapeños for 3-4 minutes until fragrant.
  4. Stir in 3 cloves of minced garlic and cook for 1 additional minute. Pour in 1 cup of chicken broth and bring to a gentle simmer.
  5. Carefully stir in 1 cup of heavy cream and allow to bubble softly for 2-3 minutes.
  6. Add 1 cup of shredded cheddar cheese to the creamy sauce and stir until completely melted.
  7. Return the browned chicken to the skillet, coating it in the sauce and allowing it to heat through for another 2 minutes.
  8. Remove from heat and garnish with freshly chopped cilantro. Serve hot over fluffy white rice or quinoa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Adjust spice levels by starting with fewer jalapeños. For best results, use fresh ingredients.

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