Description
Jalapeño Chicken brings a spicy kick that dances across your taste buds, turning an ordinary dinner into a zesty adventure. Packed with creamy goodness and bold flavors, this recipe delivers a mouthwatering meal that’ll have your family asking for seconds.
Ingredients
Scale
Main Protein:
- 4 boneless skinless chicken breasts
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt
- Black pepper
Supporting Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon butter
- 1 small onion
- 3 cloves garlic
- 2 fresh jalapeños
- ½ cup chicken broth
- ¾ cup heavy cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Mix 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon each of chili powder, smoked paprika, cumin, and garlic powder, plus ½ teaspoon onion powder, salt, and pepper in a bowl.
- Pour marinade over 4 chicken breasts, ensuring complete coverage. Refrigerate for 30 minutes to 4 hours.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Remove chicken from marinade and sear for 4-5 minutes per side until golden brown.
- Transfer chicken to a plate. Keep the skillet ready for sauce preparation.
- Melt 1 tablespoon butter in the same skillet over medium heat. Add 1 finely diced onion, cooking for 2-3 minutes until translucent.
- Stir in 3 minced garlic cloves and 2 thinly sliced jalapeños. Cook for 2-3 minutes until softened.
- Sprinkle ½ teaspoon each of smoked paprika and cumin into the skillet. Mix thoroughly.
- Pour ½ cup chicken broth into the pan, scraping up browned bits. Simmer for 3-4 minutes.
- Reduce heat to low. Stir in ¾ cup heavy cream, allowing sauce to gently thicken for 2-3 minutes.
- Return seared chicken to the skillet. Spoon sauce over each piece.
- Cover and simmer on low for 10-12 minutes until chicken reaches 165°F internal temperature.
- Sprinkle 2 tablespoons chopped fresh cilantro over the dish before serving.
Notes
- Test chicken’s marinade time carefully, as longer soaking can make meat more tender but too much acid might start breaking down protein fibers.
- Slice jalapeños with care, removing seeds for milder heat or keeping them for extra spiciness depending on heat tolerance.
- Use a meat thermometer to check chicken’s internal temperature, ensuring it reaches 165°F without overcooking and drying out the meat.
- Choose full-fat heavy cream for the richest, most velvety sauce texture that coats the chicken perfectly.
- Prep Time: 35 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg