Cheesy Jalapeno Chicken Skillet
One-pan juicy chicken breasts simmered in a creamy, cheesy jalapeño sauce. Melty cheddar, tangy lime, and a gentle kick of heat make this a quick weeknight favorite ready in about 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 cup yellow onion, diced
- 2 clove garlic, minced
- 2 each fresh jalapeños, thinly sliced seeded for less heat
- 0.5 cup low-sodium chicken broth
- 4 ounce cream cheese, softened
- 0.25 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Preparation Steps
- Pat chicken dry. In a small bowl mix salt, pepper, chili powder, cumin, and smoked paprika; season chicken on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until browned. Transfer to a plate.
- Reduce heat to medium. Add onion and jalapeños; sauté 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits. Stir in cream cheese and heavy cream until smooth and gently simmering.
- Return chicken to the skillet and simmer 5 to 7 minutes, turning once, until cooked through (165°F) and sauce thickens slightly.
- Stir in lime juice. Sprinkle cheddar over the chicken, cover, and cook 2 to 3 minutes until cheese is melted and bubbly.
- Remove from heat and garnish with cilantro. Serve warm with rice or tortillas.
Notes
For extra heat, keep some jalapeño seeds. Swap cheddar with pepper jack for a spicier, extra-melty finish.