Ingredients
- Chicken breasts: 2, boneless and skinless
- Jalapenos: 2, seeded and minced
- Olive oil: 2 tablespoons
- Onion: 1/2, chopped
- Garlic: 2 cloves, minced
- Chicken broth: 1/2 cup
- Heavy cream: 1/2 cup
- Cream cheese: 2 ounces, softened
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion and minced jalapenos to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes, allowing the sauce to reduce slightly.
- Step 4: Reduce heat to low. Stir in heavy cream and softened cream cheese until the cream cheese is fully melted and the sauce is smooth and creamy.
- Step 5: Return the cooked chicken breasts to the skillet and spoon the creamy jalapeno sauce over them. Simmer for a few minutes to allow the chicken to warm through and absorb the flavors of the sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the chicken in a skillet over low heat, adding a splash of chicken broth if the sauce becomes too thick.
- Serve this spicy chicken over rice or quinoa to soak up all that delicious creamy sauce.
- For extra flavor, lightly char the jalapenos under a broiler before mincing; this will enhance their smoky sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American