Description
Spicy jalapeño chicken brings Mexican-inspired zest to weeknight dinners with bold, fiery flavors. Tender chicken breasts marinated in zesty spices deliver a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 boneless skinless chicken breasts
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt (to taste)
- Black pepper (to taste)
Cooking and Sauce Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 3 fresh jalapeños (sliced, seeds removed for less heat)
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 2 tablespoons (28 grams) butter
- 3 cloves garlic (minced)
- 1 tablespoon (15 milliliters) cornstarch mixed with 2 tablespoons (30 milliliters) water (optional, for thickening)
- Fresh cilantro (chopped, for garnish)
Instructions
- Preheat the oven to 375°F and create a zesty spice blend by mixing garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Massage chicken breasts with olive oil, then thoroughly coat with the prepared spice mixture.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken breasts for 4-5 minutes per side until golden brown, without cooking completely through.
- Remove chicken from skillet and set aside temporarily.
- In the same skillet, melt butter and sauté minced garlic until aromatic, about 1-2 minutes.
- Add sliced jalapeños and cook for an additional 2 minutes to release their flavors.
- Pour in chicken broth and heavy cream, stirring to create a smooth base sauce.
- Bring the mixture to a gentle simmer and incorporate shredded cheddar and Monterey Jack cheeses until completely melted and integrated.
- If a thicker consistency is desired, stir in cornstarch mixture and cook for 2-3 minutes.
- Nestle seared chicken breasts back into the sauce, ensuring they are partially covered.
- Transfer skillet to preheated oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F.
- Allow chicken to rest for a few minutes after removing from oven.
- Sprinkle freshly chopped cilantro over the dish before serving for a bright, fresh finish.
Notes
- Select chicken breasts of similar size to ensure even cooking and prevent dry or undercooked sections.
- Remove seeds from jalapeños to reduce heat intensity while maintaining pepper flavor for those with sensitive palates.
- Pat chicken dry before seasoning to help spices adhere and create a perfect golden-brown exterior during searing.
- Use an instant-read meat thermometer to check internal chicken temperature for precise doneness and food safety.
- Substitute heavy cream with Greek yogurt or coconut milk for lower-fat or dairy-free alternatives without compromising sauce richness.
- Allow chicken to rest after baking to help juices redistribute, resulting in more tender and succulent meat.
- Consider cutting jalapeños into rings instead of slices for more consistent sauce distribution and pepper coverage.
- Opt for fresh garlic instead of powdered for deeper, more complex flavor profile in the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 665
- Sugar: 3g
- Sodium: 800mg
- Fat: 47g
- Saturated Fat: 21g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 190mg