Creamy Jalapeno Chicken Skillet

Looking for an incredibly flavorful chicken skillet to get an ultra-satisfying satisfying dinner on the table tonight?

This one-pan Creamy Jalapeno Chicken Skillet will have everyone saying “Yum!” and “Will you make this again?”.

So much flavor and just enough comforting creaminess to balance out the jalapeño.
I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.

Did you know that a majority of the heat from peppers is actually found in the seeds?

So, if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.

On occasion we do enjoy a creamy baked meal using real cream cheese at our house.

This might only happen a handful of times each year…but we sure do enjoy it!

My favorite brand of cream cheese is pasture-raised “Organic Valley.”

For this recipe, I recommend using the cream cheese, but Plain Greek yogurt also works well.

I haven’t tested a dairy-free version of this particular recipe, as everyone in my family does enjoy dairy in moderation.

I have a feeling that unsweetened coconut cream would work very well as a substitute for the cream cheese.

Cheese, please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that interfere with the natural texture and melting quality.

Homemade Bone Broth Recipe

Rachel’s Tips:

I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up nicely.

Here’s how:
Place your boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.

Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.

This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.

4 servings

Ingredients:

• 4 boneless skinless chicken breasts

• sea salt and ground pepper, to taste

• 2 tsps ground cumin

• 2 tsps dried oregano

• 2 Tbsps avocado oil or olive oil, divided

• 1 large onion, diced

• 4 fresh garlic cloves, pressed

• 2 jalapeño peppers, finely chopped

• 1 cup chicken bone broth

• 4 ozs organic cream cheese, at room temp

• ½ cup shredded Mexican cheese blend

• handful of fresh cilantro, chopped to garnish

• lime wedges, to serve

• sliced jalapeno, to serve

Instructions:

Gently pound the thickest part of your chicken breasts to an even thickness using a mallet. Full directions on how to do this are located in the description above. Pat chicken dry using a paper towel. Sprinkle your chicken with sea salt, pepper, cumin, and oregano, drizzle with half of the oil and rub on all sides.

Heat the remaining tablespoon of oil in a preheated skillet over medium-high and cook the chicken until golden brown and just cooked through.

Time varies depending on the thickness of your breasts, but usually 4-6 minutes on each side.

Set your cooked chicken aside on a plate.

Saute the onion, garlic, and jalapeno for 2-3 minutes. Stir in the broth and allow it to simmer until reduced by half.

Add the cream cheese and whisk until incorporated and smooth.

Reduce the heat to a very low and return the chicken to the skillet; Spoon your creamy sauce over your chicken.

Sprinkle with the cheese and allow the sauce to bubble for a few minutes until the cheese is melted and the chicken is hot.

Serve hot, garnished with fresh cilantro and lime wedges.
Enjoy!
Rachel

 

 

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