Best 6 Chicken In Creamy Jalapeño Cheese Sauce Recipes

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Indulge in a culinary adventure with our tantalizing Chicken in Creamy Jalapeño Cheese Sauce recipe. This dish promises a harmonious blend of flavors, textures, and colors that will ignite your taste buds. Imagine tender chicken pieces enveloped in a velvety, creamy sauce infused with the zesty kick of jalapeños and the gooey richness of melted cheese. Each bite is a symphony of flavors, with a touch of heat from the jalapeños balanced perfectly by the creamy cheese sauce. The recipe includes variations to cater to different dietary preferences, including a gluten-free option and a version with extra vegetables for those seeking a healthier twist. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 6 tried and tested recipes!

CHICKEN WITH JALAPENO CREAM SAUCE



Chicken with Jalapeno Cream Sauce image

This easy 20 minute chicken breast dish is packed with flavor from a homemade jalapeno cream sauce. It's quick, light, and super delicious.

Provided by Kristen McCaffrey

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 12

24 oz boneless skinless chicken breasts
Salt and pepper
1 tbsp vegetable oil
1 tbsp butter
2 jalapenos, seeded and minced (or 1 poblano for a milder flavor)
2 tbsp onion, minced
2 garlic cloves, minced
1 tbsp flour (or arrowroot for low carb and gluten free)
1/2 cup skim milk
1 cup canned nonfat evaporated milk
2 tbsp Parmesan cheese
1/2 lemon, juiced

Steps:

  • Preheat the oven to 350. Season the chicken breasts with salt and pepper.
  • Heat an oven proof pan over medium high heat. Add the vegetable oil. Once it is nice and hot, sear the chicken breasts on both sides and then place in the oven to cook for 20-25 minutes. You want the chicken to reach an internal temperature of 165 degrees but cooking time might vary slightly depending on the thickness of the breast.
  • Using a small sauce pan, melt the butter over medium heat. Add the onions, jalapenos, and garlic and cook for about 3 minutes. Then whisk in the flour to create a roux.
  • Turn the heat down to medium low and add the skim milk and evaporated milk. Cook for about 7 minutes until it begin to thicken. Turn off the heat and stir in the cheese. Taste and season with salt and pepper.
  • Right before serving, squeeze the lemon over the chicken breasts and spoon the sauce over.

Nutrition Facts : ServingSize 6 oz., Calories 332 cal, Carbohydrate 12 g, Fat 10 g, Protein 43 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 209 mg, Sugar 10 g

CHICKEN WITH CREAMY JALAPENO SAUCE



Chicken with Creamy Jalapeno Sauce image

My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (2 cups sauce).

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
3 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN WITH JALAPENO CHEESE SAUCE



Chicken with Jalapeno Cheese Sauce image

In this recipe, boneless chicken breasts are simply baked and topped with a cheese sauce and jalapeno peppers.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 55m

Number Of Ingredients 15

1/4 cup green bell pepper (chopped)
2 jalapeno peppers (finely chopped)
1 large clove garlic (minced)
1 tablespoon canola oil
4 chicken breast halves (boneless)
Cooking spray
2 tablespoons butter (or margarine)
2 tablespoons flour
1 1/2 cups milk
1 cup cheddar cheese (sharp, shredded, divided)
4 drops hot pepper sauce (or to taste or a dash of ground cayenne pepper)
1/4 teaspoon salt
black pepper to taste
Garnish: jalapeno pepper rings
Optional: nacho chips

Steps:

  • Gather the ingredients.
  • Combine bell pepper, jalapeno pepper, garlic, and canola or olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°F ​uncovered, 20 minutes.
  • While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in cheddar cheese, hot pepper sauce, salt, and pepper.
  • Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

Nutrition Facts : Calories 457 kcal, Carbohydrate 11 g, Cholesterol 150 mg, Fiber 1 g, Protein 48 g, SaturatedFat 11 g, Sodium 448 mg, Sugar 6 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN BREASTS WITH JALAPEñO CHEESE SAUCE



Chicken breasts with jalapeño cheese sauce image

Skillet seared chicken breasts are covered in a jalapeño cheddar sauce for an easy, flavorful dinner that's great for a weeknight or for company!

Categories     Chicken

Time 35m

Number Of Ingredients 12

4 teaspoons olive oil, divided
4 (5-6 oz.) boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 cup onion, finely diced
3 medium jalapeños, seeds and membranes removed, finely diced
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 oz. cream cheese (I use 1/3 less fat)
1 heaping cup shredded cheddar cheese

Steps:

  • Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
  • Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
  • Reduce heat to medium and add remaining two teaspoons olive oil to pan.
  • Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
  • Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
  • Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
  • Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
  • Serve chicken breasts with extra sauce spooned over the top, and enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 697 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g

MINI CHICKEN CHIMIS WITH JALAPENO CREAM CHEESE



Mini Chicken Chimis with Jalapeno Cream Cheese image

These zippy chicken chimi bites bring a little heat to any fiesta. Serve them on their own as appetizers, or with rice and black beans for a satisfying meal. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

2 cups shredded cooked chicken breast
1 cup shredded Monterey Jack cheese
3/4 cup refried beans
1/2 cup green enchilada sauce
12 egg roll wrappers
4 ounces cream cheese, softened
1/4 cup diced jalapeno peppers
Oil for deep-fat frying

Steps:

  • In a large bowl, mix chicken, cheese, beans and enchilada sauce. With a corner of an egg roll wrapper facing you, spoon 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll chimichangas up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels., In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.

Nutrition Facts : Calories 276 calories, Fat 15g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

Tips:

  • For a richer flavor, use full-fat cream cheese and sour cream.
  • If you like spicy food, add an extra jalapeño or two to the sauce.
  • If you don't have a blender, you can mash the cooked chicken and sauce together with a fork or potato masher.
  • Serve the chicken in creamy jalapeño cheese sauce over rice, pasta, or tortilla chips.
  • Top the chicken with shredded cheese, chopped cilantro, or diced tomatoes before serving.
  • Feel free to experiment with different types of cheese in the sauce, such as Monterey Jack, cheddar, or pepper Jack.

Conclusion:

This chicken in creamy jalapeño cheese sauce is a quick and easy weeknight meal that's sure to please the whole family. The creamy, cheesy sauce is rich and flavorful, and the chicken is tender and juicy. Serve it over rice, pasta, or tortilla chips, and top it with your favorite toppings for a delicious and satisfying meal. Whether you're looking for a quick and easy weeknight meal or a hearty and comforting dish to warm you up on a cold day, this chicken in creamy jalapeño cheese sauce is sure to hit the spot. With its creamy, cheesy sauce and tender, juicy chicken, this dish is sure to be a hit with everyone who tries it.

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