Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 jalapenos, sliced (remove seeds for less heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/4 cup chopped cilantro (optional, for garnish)
Feel free to substitute heavy cream with half-and-half for a lighter version, or use pepper jack cheese for an extra kick.
Instructions
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, and paprika. Rub the spices in gently to ensure the chicken is well-coated.
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced jalapenos. Sauté for 2-3 minutes until they begin to soften, soaking up the flavors left in the pan.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. This is where the magic happens—don’t skip it!
- Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently.
- Add the cornstarch slurry to the skillet, stirring continuously until the sauce begins to thicken, about 2-3 minutes.
- Return the chicken breasts to the skillet and sprinkle with shredded cheddar cheese. Cover the skillet and let it cook for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy jalapeno chicken skillet, recipe, cooking, food