Spicy Jalapeno Chicken with Creamy Sauce
Let Me Tell You About This Spicy Jalapeno Chicken
Honestly, if I had a pound for every time someone asked me for this recipe, I’d probably have enough for a decent takeaway. The first time I whipped up this spicy jalapeno chicken with creamy sauce, it was only because I’d run out of my usual dinner ideas. (True story: I was staring into my fridge trying to will dinner into existence. Spoiler alert—it worked.)
See, I’m often caught between wanting something quick and a dish that’ll make my family do that little happy dance at the table. Plus, I accidentally got jalapenos when I’d meant to grab bell peppers. That was a happy mistake, now it’s tradition.
Why You’ll Love This Dish (Or At Least Why I Do)
I make this when Tuesday feels like it’s dragging its feet or, I’ll admit, when I’ve got jalapenos on the edge of going mushy. My family goes bonkers for it—my eldest says it’s the only way he’ll eat anything spicy (until ice cream shows up, then all bets are off). Sometimes the creamy sauce saves me when I make things a bit too sweaty-hot. (The first time I made it, my husband fished out the jalapenos and tried to swap them for cheese cubes. Yup.)
Plus, it’s one of those recipes where you can’t really mess it up; though if you do, just add more sauce. Works every time.
Ingredients (Plus My Little Swaps & Shortcuts)
- 500g boneless chicken breasts, cut into bite-sized bits (or thighs—honestly, thighs stay juicier, but use what’s on offer)
- 2 big fresh jalapenos, sliced (I sometimes swap in pickled if that’s all I’ve got—just ease up on the salt)
- 2 tablespoons olive oil (I used to think vegetable oil ruined it, but on second thought, it’s just fine)
- 3 cloves garlic, minced (sometimes I use that jarred stuff when I’m lazy; don’t tell my grandmother)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper—just shake a bit in
- 180ml heavy cream (double cream, for my UK mates; I’ve even used crème fraîche in a pinch)
- 80g cream cheese (full-fat, but the lighter one works, kinda)
- Handful of grated cheddar (or whatever cheese you’ve got rolling around—my aunt swears by Red Leicester but, eh)
- Optional: fresh coriander (cilantro to Americans), wedge of lime, chili flakes for the extra brave
Let’s Cook This—Here’s How I Roll
1. Pour the olive oil into your best (or only) frying pan, medium-high heat. If you hear it sizzle, you’re golden.
2. The chicken goes in first. Don’t overcrowd—seriously, I learned that the hard way when my ‘signature’ dish came out all pale and soggy. Cook till it’s got some good colour—about 5-7 minutes. Give it a shake now and then.
3. Add the garlic and jalapenos. This always feels like the crossroads: it smells amazing but, if you go too long, it burns. A minute is magic. If it starts sticking, splash in a tablespoon of water, no shame.
4. Sprinkle in the smoked paprika, cumin, a generous pinch of salt and pepper. If things look a bit dry, add another glug of oil, or just lower the heat. This is usually where I sneak a taste (careful though, jalapenos get hot here!).
5. Toss in the cream cheese. It’ll look oddly lumpy for a second—don’t worry, it always does at this bit. Stir till it starts melting.
6. Pour in the cream, then immediately stir stir stir—get all the browned bits off the pan bottom (that’s the flavour jackpot). Simmer till it thickens a bit.
7. Sprinkle the cheddar in. If you want the sauce thicker, just let it bubble for 2-3 minutes longer, but don’t leave it or you’ll end up with cheesy chicken cement. Trust me.
8. Taste and adjust salt/pepper/chillies to your liking—I like to squeeze in a bit of lime here if I remember.
9. Scoop everything out into bowls (or, just eat it straight from the pan—I’ve done that on a lazy weekend and survived).
Notes—A Few Things I’ve Learned (Sometimes the Hard Way)
- If your sauce splits—meh, just stir in a bit more cream or a splash of milk. Nobody’s ever noticed at my table.
- Sometimes I forget the cumin. Honestly, nobody noticed. The paprika seems to do a lot of heavy lifting here.
- The jalapeno heat varies wildly. If you’re cautious, take a nibble first. Or toss in a milder pepper if you want it super kid-friendly.
Variations—I’ve Tried Some, Good and Bad
- Once swapped in turkey for chicken. Was a bit dry, but loved the leftovers in a sandwich the next day.
- For a veggie version, pan-fry mushrooms and chickpeas—my ‘experiment’ with tofu was… well, odd. Mushrooms are way better.
- I tried adding a splash of hot sauce once. It got too spicy for my youngest (cue the water-drinking contest at dinner).
Wait, Don’t Have a Frying Pan? No Stress
If you’re missing a big pan, just use a saucepan and keep the heat down—works fine if you don’t need to sear. Once used a cast-iron Dutch oven; heavier to clean, but still tasty!
Storing Leftovers?
This actually tastes even better the next day, so bung it into a container and fridge it for up to two days. It thickens, mind. (Though, honestly, in my house someone usually nicks it before lunch.) Freezes okay for a couple weeks, but the sauce gets a bit weird—just stir well when reheating.
How I Like to Serve It (But Do Your Thing)
Our family favourite is over fluffy rice, but if I’m honest, I sometimes just scoop it over baked potatoes (game changer!). If you want to go super casual, toast a tortilla and wrap it up—makes a brilliant midnight snack. My mate swears by a cold beer on the side, too, but up to you.
Pro Tips (a.k.a. Oops, Don’t Rush These Bits)
- Once tried pouring in the cream before letting the chicken brown, and wow, bland city. Always brown first—it really matters.
- I sometimes try to save time by stirring too quickly—actually, letting it sit and catch some brown bits is the key.
- Don’t forget to taste as you go. Jalapenos can sneak up on you and suddenly, whoa, it’s spicy central.
FAQ—People Actually Ask Me These Things
Can I use different peppers?
Yeah of course—if you use bell peppers, it won’t be spicy but still good. I’ve even tried banana peppers (oddly sweet, but not bad).
What if I don’t eat dairy?
Try oat cream and vegan cream cheese. Actually, I find it works better if you thicken the sauce with a spoon of flour first.
HELP, it’s too spicy—what now?
Plop in more cream or just serve with plain yogurt on the side. Or, eat with lots of rice (this is my rescue plan every time).
Where’d you get your pan?
Funny you should ask, I got mine from Lodge Cast Iron ages ago, but honestly, any heavy bottomed pan will do. Serious Eats reviews helped me pick my last one if you’re looking.
Oh, almost forgot—one time I made a double batch to impress my in-laws but left out the cheese entirely by mistake; we all just poured salsa over it and nobody minded. Sometimes, kitchen chaos is half the fun.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 fresh jalapenos, seeded and sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Season chicken breasts with salt, black pepper, and smoked paprika on both sides.
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2Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
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3In the same skillet, add the sliced jalapenos and minced garlic. Sauté for 2-3 minutes until fragrant.
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4Pour in chicken broth and heavy cream, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the sauce thickens.
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5Return the chicken breasts to the skillet and spoon the creamy jalapeno sauce over the top. Simmer for another 3-4 minutes to heat through.
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6Serve hot, garnished with extra jalapeno slices if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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