Can I use chicken thighs instead of chicken breast?

Yes, boneless chicken thighs work beautifully in this creamy jalapeno chicken skillet. They stay even more tender and add extra richness. Adjust cooking time to ensure they reach 165°F internal temperature.

How do I make this less spicy?

Remove all the seeds and white membranes from the jalapenos before dicing, as that's where most of the heat lives. You can also reduce to just 1-2 jalapenos or substitute with a milder pepper like poblano.

Can I substitute the heavy cream?

Half-and-half works but creates a thinner sauce. For a lighter option, try full-fat coconut milk, which adds a subtle sweetness that pairs nicely with the spice. Avoid regular milk as it may curdle.

Creamy Jalapeno Chicken Skillet Recipe (Easy One-Pan Dinner!)

Name: Creamy Jalapeno Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces; 1 medium onion, diced; 2-3 jalapenos, finely diced (adjust based on spice preference); 3 cloves garlic, minced; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup chicken broth; 1/2 cup heavy cream; 1 cup shredded Monterey Jack cheese; Fresh cilantro, for garnish (optional)

Creamy Jalapeno Chicken Skillet

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Quick and easy one-pan dinner with tender chicken in a creamy, spicy jalapeno sauce. Ready in 30 minutes with minimal cleanup.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet
Cuisine: Mexican-American

Ingredients

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2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
1 medium onion, diced
2–3 jalapenos, finely diced (adjust based on spice preference)
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
Fresh cilantro, for garnish (optional)

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Instructions

Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering, about 1-2 minutes.
Add chicken pieces to the skillet and cook until golden brown and internal temperature reaches 165°F, about 5-7 minutes total. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and jalapenos. Cook until softened and onion is translucent, about 3-4 minutes.
Add minced garlic, cumin, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce heat to medium-low and stir in heavy cream. Simmer for 2-3 minutes until sauce begins to thicken.
Return cooked chicken to the skillet and stir to coat with sauce. Warm through for 1 minute.
Sprinkle shredded Monterey Jack cheese over top and cover skillet. Cook for 2-3 minutes until cheese is melted. Garnish with cilantro if desired and serve hot.

Notes

For milder heat, remove seeds and membranes from jalapenos before dicing. Adjust quantity based on spice preference.
If sauce is too thick, add more chicken broth 1 tablespoon at a time until desired consistency is reached.
For extra flavor, add 1 tablespoon lime juice at the end before serving.
Freshly shredded cheese melts better than pre-packaged shredded cheese.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 420 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 145 mg

Find it online: https://www.benefitiany.com/creamy-jalapeno-chicken-skillet/