Ingredients
- Chicken breasts, boneless and skinless: 2, about 6 oz each
- Jalapenos: 2, seeded and minced
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Onion: 1/2, chopped
- Chicken broth: 1/2 cup
- Heavy cream: 1/2 cup
- Cream cheese: 2 ounces, softened
- Chili powder: 1 teaspoon
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 and lightly browned. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.
- Step 3: Stir in minced jalapenos and chili powder. Cook for 1 minute more, stirring constantly.
- Step 4: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Step 5: Reduce heat to low and stir in heavy cream and softened cream cheese. Whisk until the sauce is smooth and creamy.
- Step 6: Return chicken breasts to the skillet and coat them in the sauce. Simmer for another 5 minutes to allow the flavors to meld. Serve hot over rice or pasta.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the chicken is fully submerged in the sauce for optimal moisture.
- For reheating, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce becomes too thick.
- Serve this spicy chicken with a dollop of sour cream or Greek yogurt to balance the heat and add a cooling element to each bite.
- To control the heat, taste a small piece of jalapeno after seeding; if it's still too spicy, soak the minced jalapenos in cold water for 10 minutes before adding them to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American