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Creamy Jalapeño Chicken Skillet

Creamy Jalapeño Chicken Skillet

This Creamy Jalapeño Chicken Skillet is a delicious one-pan meal that packs bold flavors and is customizable for various dietary needs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Juicy protein source; consider chicken thighs for added flavor and moisture.
  • 2 tablespoons olive oil Ideal for cooking; swap with butter for a richer taste.
For the Aromatics
  • 1 medium diced onion Builds a flavor foundation; shallots can be a sweeter alternative.
  • 3 cloves minced garlic Adds aromatic depth; garlic powder can be used as a quick substitute.
  • 2-3 pieces sliced jalapeños Infuses heat; adjust according to spice preference.
For the Sauce
  • 1 cup chicken broth Provides liquid and flavor; vegetable broth works well for a vegetarian option.
  • 1 cup heavy cream Creates creamy richness; non-dairy milk can be used for a dairy-free version.
  • 1 cup shredded cheddar cheese Adds richness; substitute with pepper jack for extra spice.
  • 1 teaspoon paprika Enhances flavor and color; smoked paprika can give a flavorful twist.
For Garnish
  • to taste salt Essential for seasoning; adjust to taste.
  • to taste black pepper Essential for seasoning; adjust to taste.
  • 1/4 cup fresh cilantro Adds freshness; parsley can replace if preferred.

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. In a large skillet, heat olive oil over medium heat until shimmering. Season chicken with salt, pepper, and paprika and add to the skillet. Sear for about 5-7 minutes until golden brown.
  2. Flip chicken and cook for another 5-7 minutes until cooked through, reaching an internal temperature of 165°F. Remove chicken and let it rest.
  3. In the same skillet, add chopped onion and sliced jalapeños. Sauté for 3-4 minutes until onion is translucent and jalapeños have softened.
  4. Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and bring to a gentle simmer for 2-3 minutes.
  5. Reduce heat and stir in heavy cream. Cook for 2-3 minutes until it thickens enough to coat the back of a spoon.
  6. Add shredded cheddar cheese and stir until melted and smooth. Adjust seasoning with salt and pepper as needed.
  7. Return cooked chicken to the skillet, gently coating in the creamy sauce. Let simmer for another minute to heat through.
  8. Remove from heat and garnish with fresh cilantro. Serve hot over rice or quinoa.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Make your Creamy Jalapeño Chicken Skillet ahead of time and store leftovers in the fridge for up to 4 days. Add a splash of broth when reheating for a creamy sauce.

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