Description
This Creamy Jalapeno Chicken Skillet is a flavorful, spicy, and comforting one-pan meal featuring tender chicken breasts cooked in a rich and creamy sauce made with jalapeños, cream cheese, and a blend of Mexican cheeses. Perfect for a quick weeknight dinner, this dish combines a mix of bold spices and fresh ingredients to create a deliciously creamy and mildly spicy entree garnished with fresh cilantro and lime wedges.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- Sea salt, to taste
- Ground black pepper, to taste
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons avocado oil or olive oil, divided
Sauce & Vegetables
- 1 large onion, diced
- 4 fresh garlic cloves, pressed
- 2 jalapeño peppers, finely chopped
- 1 cup chicken bone broth
- 4 ounces organic cream cheese, at room temperature
- ½ cup shredded Mexican cheese blend
Garnishes
- Handful of fresh cilantro, chopped
- Lime wedges
- Sliced jalapeño, to serve
Instructions
- Prepare the Chicken: Gently pound the thickest part of your chicken breasts to an even thickness using a meat mallet to ensure even cooking. Pat the chicken dry thoroughly with paper towels to remove moisture.
- Season the Chicken: Sprinkle both sides of the chicken breasts with sea salt, ground black pepper, ground cumin, and dried oregano. Drizzle half of the avocado or olive oil over the chicken and rub it evenly on all sides to coat the meat with the seasoning and oil.
- Cook the Chicken: Heat the remaining tablespoon of oil in a preheated skillet over medium-high heat. Place the chicken breasts in the skillet and cook for about 4 to 6 minutes on each side, or until they are golden brown and cooked through. Cooking time may vary depending on thickness.
- Set Aside Cooked Chicken: Remove the chicken breasts from the skillet and place them on a plate to rest while you prepare the sauce in the same pan.
- Sauté Vegetables: In the same skillet, add the diced onion, pressed garlic, and finely chopped jalapeño peppers. Sauté for 2 to 3 minutes until the onions soften and the mixture becomes fragrant.
- Add and Reduce Broth: Pour in 1 cup of chicken bone broth, stirring to combine with the sautéed vegetables. Allow the broth to simmer and reduce by half, intensifying the flavors and thickening the base.
- Create the Creamy Sauce: Add the room temperature cream cheese to the skillet and whisk it until fully incorporated and smooth, creating a rich and creamy sauce.
- Finish the Dish: Reduce the skillet heat to very low and return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken evenly. Sprinkle the shredded Mexican cheese blend on top and allow the sauce to bubble gently for a few minutes until the cheese melts and the chicken is reheated through.
- Serve: Serve the creamy jalapeño chicken hot, garnished with chopped fresh cilantro, lime wedges on the side for squeezing, and additional sliced jalapeños for extra heat if desired.
Notes
- For even cooking, pounding the chicken breasts to uniform thickness is essential.
- Adjust the number of jalapeños or omit the seeds to control the heat level to your preference.
- Using chicken bone broth adds depth of flavor, but regular chicken broth can be substituted if needed.
- Cream cheese should be at room temperature for smoother incorporation into the sauce.
- Serve with rice, tortillas, or a fresh salad to complement this creamy and spicy dish.
