This easy 30-minute recipe is my new favorite way to cook tenders. Spicy, creamy, & comforting Cheesy Jalapeño Chicken Skillet is the best. This Mexican-inspired dish is quick for a busy weeknight dinner & pairs well with rice.
Why this recipe for Chicken Tenders Smothered in a Jalapeño Cheese Sauce is Amazing: It's gooey, melty, & hot all in a simple one-pan recipe that's also low-carb, gluten-free, & keto-friendly.
I made this recipe on a whim without much planning & often times those are the best kinds of recipes.
What do you do when your friends send you home with some of their homegrown jalapeños? I admit I was craving queso & can make a meal out of chips & cheese but I am not in college anymore.
So I decided to do the responsible adult thing & make a queso chicken dinner - here is that creation!
This was inspired by another cheesy chicken recipe I love, Keto Chicken Enchiladas. Instead of baking something in the oven, this skillet recipe is done on the stovetop. Ok, now we cook!
Ingredients
Everything you need for this recipe is pretty basic. The chicken is seasoned with a spice blend & the creamy cheese pan sauce is made with just a few items.
Like my recipe for grilled jalapeno poppers, the spicy little peppers are the star. Feel free to make this as mild, medium, or hot as you like - see recipe card notes.
Here are the ingredients needed to make cheesy jalapeño chicken:
- Chicken Tenders - the thin boneless skinless chicken breast pieces make for the quickest cook.
- Spices - cumin, garlic, salt, & pepper.
- Olive Oil - for pan cooking.
- Onion - for sweetness & a bit of crunch in the sauce; any variety will work such as white, yellow, or red.
- Jalapeños - finely minced without the membranes & seeds for medium flavor that's not too crazy hot.
- Chicken Broth - the savory liquid for the sauce & used to deglaze the pan.
- Cream Cheese - to thicken the sauce without a roux/wheat.
- Cheddar/Jack Cheese - shredded combination of cheese gives great flavor & is easy to melt.
- Optional - additional jalapeño or cheese to top and cilantro for garnish.
See the recipe card for quantities & substitutions/variations.
How to Make Cheesy Jalapeño Chicken
This recipe cooks up quick. I recommend having all your ingredients chopped and ready to go before you begin cooking. And if you are making rice to serve this with, start that first.
Here are the easy steps for making this recipe:
- Brown the Chicken
- Make the Jalapeño Cheese Sauce
- Finish Chicken in the Sauce
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Brown the Chicken
Once everything is chopped and ready, it is time to begin cooking. This will be ready in about 20 minutes, talk about FAST.
Combine all spices into a small bowl. Sprinkle the mixture over both sides of the raw chicken tenders.
Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer. Brown for 5 minutes on each side.
Transfer to plate & set aside. (the chicken will cook again in the sauce so do not overcook it or bring it to 165°F yet, 155°F or so will do for now)
2 - Make the Jalapeño Cheese Sauce
Turn the heat down to medium-low. You do not want the pan to be too hot when making cheese sauce or the dairy products will scorch easily.
Add the onion & the jalapenos to the hot skillet, stir and cook for 3 minute to soften.
Add broth & using a wooden spoon, scrape up the bits on the bottom of the pan. Next, add the chunks of cream cheese to the pan. Stir and heat until the cheese is melted.
3 - Finish the Chicken in the Sauce
Sprinkle in the shredded cheese & once melted add the chicken tenders back to the pan. Let the chicken cook in the cheese sauce, flipping once to coat both sides.
It is ready when the tenders reach an internal temperature of 165°F. Top with optional items such as slices of peppers, minced cilantro, or more cheese.
Serving Suggestions
Serve while hot and fresh. The sauce will thicken as it cools but it's still delish. I recommend doubling this recipe - you will want leftovers!
I already cannot wait to make this again & serve over chips like nachos. This would be a great meal for Cinco de Mayo.
What to Serve with Cheesy Jalapeño Chicken : spoon over steamed white or brown rice or my recipe for Chicken Broth Rice. Try it over cauliflower rice or zucchini noodles to keep it low-carb & add a side salad.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 tip - do not overcook the chicken, remove it from the pan just before it gets to 165° & let it finish cooking later in the sauce.
- Shred the chicken if you have leftovers & add to tortilla with rice for a yummy burrito.
- Use a 12" or larger skillet so everything fits in one pan.
- Do not use low fat or fat-free ingredients, they will not melt as well or create a rich creamy sauce.
- The scoville rating of a jalapeno is between 2500-8000, which is hotter than an Anaheim but milder than a Serrano.
- DO NOT touch your face/eyes/nose (OUCH!) after chopping spicy peppers, wash your hand very well.
- We didn't waste a drop of the tasty sauce & scraped our plates clean; be warned it's addicting.
Cheesy Jalapeño Chicken
Ingredients
- 1 pound boneless skinless chicken breast tenders
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup onion minced
- 2 tablespoons jalapenos minced (seeds & membranes removed for mild heat)
- ¾ cup chicken broth
- 3 ounces cream cheese cut into chunks
- ½ cup shredded jack & cheddar
- Optional - additional sliced jalapeno & cheese to garnish
Instructions
- In a small bowl add the spices & stir to combine.½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Sprinkle both sides of the chicken tenders with the spice mix, set aside.1 pound boneless skinless chicken breast tenders
- Heat the oil in a large skillet over medium heat. Add the chicken to the skillet in a single layer. Brown for 5 minutes on each side. Transfer to plate & set aside. NOTE: the chicken does not need to be 100% cooked through at 165°F, it will continue cooking later in the sauce. Overcooking it now will result in dry chicken later.2 tablespoons olive oil
- Turn the heat down to medium-low. Add the onion & the jalapenos to the hot skillet, stir and cook for 3 minute to soften.½ cup onion, 2 tablespoons jalapenos
- Add broth & using a wooden spoon, scrape up the bits on the bottom of the pan. Next, add the chunks of cream cheese to the pan. Stir and heat until the cheese is melted. Sprinkle in the shredded cheddar jack cheese, stir to melt and combine.¾ cup chicken broth, 3 ounces cream cheese, ½ cup shredded jack & cheddar
- Add the chicken tenders back to the pan. Turn to coat both sides with the sauce & cook a final 3-5 minutes or until an internal meat thermometer shows they are 165°F.
- Turn the heat off the pan. To garnish sprinkle with additional slice of jalapenos and/or more cheese.
- Serve immediately over rice, cauliflower rice, mashed potatoes, quinoa, pasta, or zucchini noodles.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- To reheat, microwave for 30-60 seconds - depending on amount of leftovers. To refresh & make creamy again, add a bit more cream cheese before heating & stir before eating.
- Use thin boneless skinless chicken breast cutlets instead of tenders, the cook time will be longer.
- For very spicy version, do not remove the seeds & membranes from the jalapenos.
- For a mild version, use only 1 tablespoon of minced jalapenos.
- Instead of cheddar & jack cheese combo, try white cheddar, pepper jack, or Monterey jack only.
- For a thinner sauce, add ⅓ cup of heavy cream to the sauce before adding the shredded cheese.
Nutrition
More Skillet Chicken Recipes
Here are some similar recipes are also quick, easy, & low-carb:
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