Spicy Jalapeño Chicken

Spicy Jalapeño Chicken is a flavor-packed dish that’s surprisingly simple to make, offering a kick of heat and a creamy sauce perfect for a weeknight dinner or impressing guests.

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Prep Time 15

Cook Time 30

Total Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American, Southwestern

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 medium yellow onion finely chopped
2-3 fresh jalapeño peppers finely minced (seeds and membranes removed for less spice, or kept for more heat)
4 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional, for extra heat
1 cup chicken broth
1/2 cup heavy cream or half-and-half
1/4 cup Monterey Jack cheese shredded
2 tablespoons fresh cilantro chopped (for garnish)
to taste salt and freshly ground black pepper

Equipment

Large Skillet or Dutch Oven
Paper towels
Wooden spoon

Method

Pat the chicken breasts or thighs dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. If using chicken breasts, you might want to pound them to an even thickness to ensure consistent cooking.
1.5 lbs boneless, skinless chicken breasts or thighs, to taste salt and freshly ground black pepper
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken. Sear for about 3-5 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set aside on a plate.
2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs
Reduce the heat to medium. Add the chopped yellow onion to the same skillet. Cook, stirring occasionally, until the onion starts to soften and become translucent, about 5-7 minutes.
1 medium yellow onion
Add the minced jalapeño peppers and minced garlic to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. If you prefer a milder spice, this is a great time to stir in a bit more of the onion to absorb some of the jalapeño's heat.
2-3 fresh jalapeño peppers, 4 cloves garlic
Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their full flavor.
1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the broth to a simmer and let it cook for about 5 minutes, allowing it to reduce slightly and for the flavors to meld.
1 cup chicken broth
Reduce the heat to low. Stir in the heavy cream (or half-and-half) until well combined. Let the sauce gently simmer for a few minutes until it begins to thicken. Season with salt and pepper to taste. Remember to taste and adjust seasonings as you go.
1/2 cup heavy cream or half-and-half, to taste salt and freshly ground black pepper
Place the seared chicken back into the skillet, nestling it into the creamy jalapeño sauce. Ensure each piece is coated.
1.5 lbs boneless, skinless chicken breasts or thighs
Sprinkle the shredded Monterey Jack cheese over the top of the chicken and sauce.
1/4 cup Monterey Jack cheese
Cover the skillet and let it simmer over low heat for about 10-15 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time will depend on the thickness of your chicken pieces.
Remove the skillet from the heat. Garnish generously with fresh chopped cilantro. Serve the Spicy Jalapeño Chicken hot, spooning extra sauce over each piece. It’s delicious served over rice, pasta, or with a side of crusty bread.
2 tablespoons fresh cilantro

Notes

The exact cooking time for the chicken will depend on the thickness of your pieces.