Best 3 Chicken With Creamy Jalapeno Sauce Recipes

Indulge in a culinary delight with our tantalizing Chicken with Creamy Jalapeno Sauce, a harmonious blend of flavors that will leave your taste buds dancing. This delectable dish showcases tender chicken enveloped in a luscious and creamy sauce infused with the perfect balance of heat from jalapenos, creating a symphony of flavors that will tantalize your senses. Alongside this main course masterpiece, discover a treasure trove of complementary recipes to elevate your dining experience. From the vibrant and zesty Jalapeno Popper Dip, perfect for entertaining guests, to the refreshing Jalapeno Margarita, a cocktail that adds a spicy kick to your celebrations. And for those with a sweet tooth, succumb to the irresistible charm of Jalapeno Jelly, a versatile condiment that adds a touch of heat to sandwiches, crackers, and even ice cream. Embark on a culinary journey like no other as you explore the delectable offerings within this article.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

Tips:

For a milder sauce, remove the seeds and ribs from the jalapeños before mincing.
If you don't have heavy cream, you can substitute milk or half-and-half.
To make the sauce extra creamy, add a tablespoon of sour cream or cream cheese.
For a smoky flavor, cook the chicken in a cast iron skillet.
Serve the chicken with rice, pasta, or vegetables.

Conclusion:

This chicken with creamy jalapeño sauce is a quick and easy meal that is perfect for a weeknight dinner. The creamy sauce is flavorful and slightly spicy, and the chicken is cooked to perfection. This dish is sure to be a hit with your family and friends.