Cheesy Jalapeño Chicken
Cheesy Jalapeño Chicken is creamy, spicy, & amazing. This 30-minute recipe for Mexican-inspired chicken tenders is quick & easy. Skillet cooked chicken smothered in a savory hot cheese sauce is the best. The simple one-pan meal is low-carb, keto, gluten-free, & high-protein.
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
STORING & REHEATING:
- 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
Calories: 346kcalCarbohydrates: 5gProtein: 30gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 111mgSodium: 609mgPotassium: 535mgFiber: 1gSugar: 2gVitamin A: 570IUVitamin C: 12mgCalcium: 150mgIron: 1mg
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