Description
Jalapeno Chicken is a flavorful and creamy baked chicken dish featuring tender chicken breasts cooked in a spicy jalapeño cream sauce with melted cheddar and Monterey Jack cheeses. This recipe balances heat and richness, delivering a comforting and delicious meal that is perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Sauce
- 3 fresh jalapeños, sliced (remove seeds for less heat)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the chicken breasts with 1 tablespoon olive oil, then coat them evenly with the spice mixture.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. The chicken does not need to be fully cooked at this stage. Remove from skillet and set aside.
- Prepare the Sauce: In the same skillet, melt butter and sauté the minced garlic for 1-2 minutes until fragrant. Add the sliced jalapeños and cook for an additional 2 minutes. Pour in chicken broth and heavy cream, stirring to combine, and bring to a simmer. Stir in shredded cheddar and Monterey Jack cheeses until fully melted and smooth. If a thicker sauce is desired, add the cornstarch slurry and cook for 2-3 minutes until thickened.
- Combine and Bake: Return the chicken breasts to the skillet, spoon sauce over them, then transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Garnish and Serve: Remove skillet from the oven and let the chicken rest for a few minutes. Garnish with freshly chopped cilantro before serving.
Notes
- For less spicy heat, remove seeds from jalapeños before slicing.
- The cornstarch slurry is optional and only needed if you prefer a thicker sauce.
- Use an oven-safe skillet like cast iron to transfer directly from stovetop to oven easily.
- Let the chicken rest after baking to ensure juices redistribute for moist results.
- Serve with rice, mashed potatoes, or steamed vegetables to balance the creamy sauce.
