I remember the first time I tasted something truly spicy. It was at my aunt Maria’s house, and she had made a big pot of something she called “Chicken con Crema.” I was maybe seven years old, and that little kick of jalapeño was a revelation. It wasn’t just heat; it was *flavor*, a whole new dimension of deliciousness.
Now, I recreate that memory with my own twist: this Creamy Jalapeño Chicken Skillet. It’s my go-to for weeknights when I need comfort food that’s also exciting. It brings back those warm family memories every time.
Why you’ll love this Creamy Jalapeño Chicken Skillet
- This Creamy Jalapeño Chicken Skillet is incredibly quick to make, perfect for busy weeknights when you need a delicious meal on the table fast.
- The creamy sauce is rich and flavorful, offering a comforting texture that pairs perfectly with the tender chicken.
- You can easily adjust the spice level to suit your preferences by adding more or less jalapeño, making it a versatile dish for the whole family.
- It’s a one-pan meal, which means fewer dishes to wash – a definite win in my book!
- The combination of chicken, vegetables, and creamy sauce makes it a complete and satisfying meal all on its own, or served over rice.
- With its Mexican-inspired flavors, this creamy jalapeño chicken is a fun and flavorful way to spice up your dinner routine.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 red bell pepper, chopped
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup chicken broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro, plus more for garnish
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Cooked rice or tortillas, for serving
Directions
Step 1
Creamy jalapeño chicken makes every moment feel sunny. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
Step 2
Remove chicken from the skillet and set aside. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and jalapeño and cook for 1 minute more.
Tip: Don’t overcrowd the skillet; cook the vegetables in batches if necessary to ensure they soften evenly.
Step 3
Stir in diced tomatoes and green chilies, chicken broth, cumin, and chili powder. Bring to a simmer and cook for 5 minutes.
Tip: For a deeper flavor, use fire-roasted diced tomatoes and green chilies.
Step 4
Reduce heat to low and stir in cream cheese until melted and smooth. Stir in heavy cream and cilantro.
Tip: Make sure the cream cheese is softened to prevent lumps in the sauce.
Step 5
Return chicken to the skillet and stir to coat with the sauce. Simmer for 5 minutes, or until heated through.
Step 6
Serve hot over rice or with tortillas. Garnish with additional cilantro, if desired.
Variations, pairings, and serving ideas
Variations
Want to change things up a bit? Try adding different vegetables to your creamy jalapeño chicken. Corn, black beans, or even zucchini would be delicious additions, adding both flavor and texture to the dish.
For a cheesier version, sprinkle shredded cheddar or Monterey Jack cheese over the top before serving. Let the cheese melt into the sauce for an extra layer of richness and indulgence.
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or even plain Greek yogurt. It will still be creamy and delicious, but with fewer calories.
Pairings
This Creamy Jalapeño Chicken Skillet is fantastic served with a side of fluffy rice. The rice soaks up the creamy sauce perfectly, creating a comforting and satisfying meal.
For a complete Mexican-inspired feast, serve it alongside some warm tortillas, guacamole, and salsa. You can even make a batch of my family’s favorite turkey, turkey turkey turkey bacon, guacamole recipe; you can find it explained in detail over on Cook Reel.
A simple side salad with a light vinaigrette is another great option. The fresh, crisp greens provide a nice contrast to the richness of the chicken and sauce.
Serving ideas
Garnish your Creamy Jalapeño Chicken Skillet with a sprinkle of fresh cilantro and a few slices of jalapeño for extra flavor and visual appeal. A dollop of sour cream or plain yogurt can also add a cool, tangy touch.
If serving with tortillas, warm them up slightly before serving to make them more pliable and flavorful. You can quickly warm them in a dry skillet or microwave.
For a more elegant presentation, serve the chicken skillet in individual bowls or plates, ensuring each serving has a generous amount of sauce and toppings. If you’re looking for tips on how to make equally impressive creamed spinach, this guide from Cook Reel walks you through the process step by step.
Storage and make-ahead tips
Storage
Leftover Creamy Jalapeño Chicken Skillet can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down completely before refrigerating to prevent the growth of bacteria.
To reheat, simply microwave it in short intervals, stirring occasionally, until heated through. You can also reheat it in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out.
While it’s best enjoyed fresh, you can also freeze the chicken skillet for longer storage. Transfer it to a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Make-ahead
You can easily prep many of the ingredients for this Creamy Jalapeño Chicken Skillet ahead of time. Chop the onion, bell pepper, and jalapeño, and store them in separate containers in the refrigerator until you’re ready to cook.
The chicken can also be cut into bite-sized pieces and stored in the refrigerator for up to 24 hours before cooking. This will save you time when you’re ready to assemble the dish.
You can even make the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it in a skillet before adding the chicken and simmering.
Common mistakes when making Creamy Jalapeño Chicken Skillet
- Overcooking the chicken: Chicken breasts can easily become dry and tough if overcooked. Be sure to cook them just until they are cooked through, about 5-7 minutes.
- Not softening the cream cheese: If the cream cheese isn’t softened, it can be difficult to melt into the sauce, resulting in a lumpy texture. Make sure to soften it at room temperature for at least 30 minutes before using.
- Burning the garlic: Garlic can burn quickly, so be sure to add it to the skillet after the onion and bell pepper have softened. Cook it for just 1 minute, or until fragrant.
- Adding too much jalapeño: Jalapeños can vary in spiciness, so start with a small amount and add more to taste. Remember, you can always add more, but you can’t take it away!
- Not seasoning properly: Seasoning is key to bringing out the flavors of this dish. Don’t be afraid to add salt and pepper to taste, and adjust the amount of cumin and chili powder to your liking.
Final notes
This Creamy Jalapeño Chicken Skillet is truly a winner. It’s quick, easy, and bursting with flavor, making it the perfect weeknight meal. Plus, it’s so versatile – feel free to adjust the ingredients and spice level to suit your preferences.
Don’t be intimidated by the jalapeño; you can easily control the heat by removing the seeds and membranes. And remember, a little bit of spice can add a whole new dimension to your cooking!
So, go ahead and give this recipe a try. I promise you won’t be disappointed. Get ready for a delicious and comforting meal that will become a family favorite!
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Creamy Jalapeño Chicken Skillet
This Creamy Jalapeño Chicken Skillet is a quick and easy weeknight meal that’s bursting with flavor. Tender chicken, creamy sauce, and a hint of spice make this dish irresistible!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 red bell pepper, chopped
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup chicken broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro, plus more for garnish
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Cooked rice or tortillas, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Remove chicken from the skillet and set aside. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and jalapeño and cook for 1 minute more.
- Stir in diced tomatoes and green chilies, chicken broth, cumin, and chili powder. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in cream cheese until melted and smooth. Stir in heavy cream and cilantro.
- Return chicken to the skillet and stir to coat with the sauce. Simmer for 5 minutes, or until heated through.
- Serve hot over rice or with tortillas. Garnish with additional cilantro, if desired.
Notes
For a spicier dish, leave the seeds in the jalapeño or add more jalapeño. You can also use shredded cheddar cheese or Monterey Jack cheese instead of cream cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg