If you love bold flavors and a little heat, this Spicy Jalapeño Chicken recipe is the perfect dish for you. Juicy chicken breasts are smothered in a creamy, spicy jalapeño sauce that’s loaded with flavor and just the right amount of kick. This dish is the perfect blend of creamy, tangy, and spicy, making it a standout dinner option.
Whether served over rice, pasta, or with a side of roasted vegetables, this dish is versatile and easy to make. It’s ideal for weeknight dinners or when you want to impress your family or guests with something a little different.
Kitchen Equipment Needed
- Large skillet
- Whisk
- Tongs
- Measuring cups and spoons
Ingredients Overview
- Chicken: Boneless, skinless chicken breasts provide the perfect base for the creamy, spicy sauce.
- Jalapeños: Fresh jalapeños add spice and brightness to the dish.
- Cream: Balances the heat and creates a luxurious, velvety sauce.
- Spices: Cumin and paprika add warmth and depth of flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 fresh jalapeños, thinly sliced (remove seeds for less heat)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for added creaminess)
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (for garnish)
Directions
- Prepare the chicken
Season the chicken breasts with salt, black pepper, paprika, and cumin on both sides. - Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside. - Sauté the jalapeños and garlic
In the same skillet, reduce the heat to medium. Add the sliced jalapeños and minced garlic, sautéing for 1–2 minutes until fragrant. - Make the sauce
Pour in the chicken broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, if using. Whisk until smooth and creamy. - Simmer the chicken
Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C). - Finish with lime and cilantro
Stir in the lime juice for brightness and garnish with fresh cilantro. - Serve
Serve hot over rice, pasta, or with a side of steamed vegetables.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~350
- Fat: ~22g
- Carbohydrates: ~6g
- Protein: ~30g
Expert Tips
- Adjust the heat: For a milder dish, remove the seeds and membranes from the jalapeños. For extra spice, add a pinch of cayenne pepper.
- Use chicken thighs: Boneless, skinless chicken thighs work well and add extra juiciness.
- Thicken the sauce: If you prefer a thicker sauce, whisk in a teaspoon of cornstarch mixed with water.
FAQs
Can I make this dish ahead of time?
Yes! Prepare the dish and refrigerate. Reheat gently on the stovetop, adding a splash of chicken broth or cream to refresh the sauce.
What sides go well with Spicy Jalapeño Chicken?
This dish pairs beautifully with rice, mashed potatoes, or roasted vegetables. For a low-carb option, serve it with cauliflower rice or zucchini noodles.
Can I use jarred jalapeños instead of fresh?
Yes, but fresh jalapeños offer a brighter flavor. If using jarred, reduce the salt slightly to account for their brine.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop or microwave in 30-second intervals until heated through.
Substitutions & Variations
- Dairy-free: Use coconut cream instead of heavy cream.
- Add veggies: Stir in spinach, bell peppers, or mushrooms for extra nutrition.
- Cheesy version: Top with shredded Monterey Jack or cheddar cheese and broil until bubbly.
Spicy Jalapeño Chicken Recipe
Ingredients
Equipment
Method
- **Prepare the chicken**
- Season the chicken breasts with salt, black pepper, paprika, and cumin on both sides.
- **Sear the chicken**
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- **Sauté the jalapeños and garlic**
- In the same skillet, reduce the heat to medium. Add the sliced jalapeños and minced garlic, sautéing for 1–2 minutes until fragrant.
- **Make the sauce**
- Pour in the chicken broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, if using. Whisk until smooth and creamy.
- **Simmer the chicken**
- Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- **Finish with lime and cilantro**
- Stir in the lime juice for brightness and garnish with fresh cilantro.
- **Serve**
- Serve hot over rice, pasta, or with a side of steamed vegetables.
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