Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 jalapeños, finely chopped (seeds removed for less heat)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Optional: red pepper flakes for extra heat
Instructions
- Season the chicken breasts with salt, pepper, smoked paprika, chili powder, and cumin.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté onions for 3–4 minutes until softened.
- Add garlic and jalapeños; cook 2–3 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Lower heat and stir in heavy cream, cream cheese, and cheddar. Cook 3–4 minutes until smooth and creamy.
- Return chicken to the skillet and simmer in the sauce for 5–7 minutes.
- Stir in lime juice, garnish with cilantro, and serve hot.
Notes
- Adjust the number of jalapeños to control spice level.
- Add red pepper flakes for extra heat.
- Serve with rice, mashed potatoes, or steamed vegetables.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American