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This Jalapeño Chicken recipe makes the perfect weekday dinner because it’s an easy, super quick and minimal dish to wash because it all cooks in one pot. A one-pot dinner that takes 30 minutes to make? Yes please!



One Pot Creamy Jalapeno Chicken

This cheesy jalapeño chicken recipe is made with juicy chicken and a cream sauce perfect alone or amazing with pasta or rice. Both the sauce and chicken cook in the same pan – love that, don’t you? Fewer dishes – are always a good thing.

One-pot, 30 minutes, and delicious? This jalapeño Chicken recipe makes the perfect go-to for busy weekdays. 

Ingredients Needed

  • Chicken Breasts – I use boneless skinless chicken breasts, or you can use thin cut or tenders.
  • Spices – Salt, pepper, cumin
  • Oil – I prefer cooking with olive oil
  • Onions – Dice up a yellow or white onion.
  • Chicken Stock – I prefer using reduced sodium
  • Jalapeños – Remove the ribs and seeds from the jalapeño unless you like the dish extra spicy!
  • Garlic – mince it small or use paste
  • Cream Cheese – I prefer regular block cream cheese but you can use tub or low-fat.
  • Sour Cream – Reduced fat is fine
  • Tomatoes – Use your favorite kind, dice and seed them
  • Hot cooked rice or any other side like pasta to complete the meal

Key to Chicken Prep

The key to success with this dish is in how you prep the chicken. Boneless, skinless chicken breasts are usually thicker on one end and thinner at the other end. If you just toss them in the pan like that they won’t cook evenly – the thick end will take longer – and they won’t cook as fast.

It’s also a good idea to pound the chicken with a meat mallet or rolling pin to even out the thickness. This will also tenderize the chicken so it’s even more tender after you cook it.

chicken and veggies in a pan with sauce and a spoon

How to make jalapeño Chicken

  • If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
  • Sprinkle chicken with salt and pepper to season.
  • Heat olive oil in a large skillet. Brown the chicken on both sides. 
  • Add the onions, broth, jalapeños, cumin, and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
  • Stir cream cheese and sour cream into the jalapeño mixture. Stir in tomatoes and heat through. Don’t boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
  • Serve over rice, pasta or veggies as a complete meal. 

Serving Suggestions

The chicken with jalapeño cream sauce is great all on its own but you can add a simple side dish, too.

FAQs

What can I do with a bunch of jalapeño peppers?

You can freeze the jalapeño peppers to save for future dishes!

How do you reduce the spice in jalapeños?

You can soak your jalapeño peppers in vinegar, lemon or lime for about an hour or so. 

How do you know when the chicken is done?

The chicken is cooked when it is brown on both sides. 

What temperature do you cook the chicken to?

When the thermometer reads 165°F.

How to store leftover jalapeño chicken?

Store the leftovers in an airtight container and refrigerate for up to 3 days. 

Jalapeno chicken with cream sauce

Chicken with Jalapeno Sauce

5 from 1 vote
Jalapeno Chicken is an easy 30 minute chicken recipe with a creamy cheese sauce! Make chicken with jalapeno sauce and cream cheese for a low carb meal or serve it with rice or pasta for an easy weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 4 boneless skinless chicken breasts (about 4 ounces each)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon oil
  • 2 medium onions chopped
  • ½ cup reduced-sodium chicken broth
  • 2 jalapeno peppers seeded and minced
  • 2 teaspoons ground cumin
  • 2 cloves garlic minced
  • 3 ounces cream cheese
  • ¼ cup reduced fat sour cream
  • 3 plum tomatoes seeded and chopped
  • Hot cooked rice for serving
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Instructions

  • If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
  • Sprinkle chicken with salt and pepper.
  • Heat oil in a large skillet. Brown chicken on both sides.
  • Add the onions, broth, jalapenos, cumin and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
  • Stir cream cheese and sour cream into jalapeno mixture. Stir in tomatoes and heat through. Do not boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
  • Serve over rice or with pasta as a complete meal.

Recipe Notes

Recipe from Taste of Home Magazine.

Recipe Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 10g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 623mg | Potassium: 704mg | Fiber: 2g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American

Jalapeno Chicken is an easy skillet meal! We love this spicy creamy chicken dinner – it’s a 30 minute meal!

Easy Chicken Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 1 vote (1 rating without comment)

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