These Creamy Jalapeño Chicken Breasts will make your tastebuds tingle with excitement.
The star of this dish is the creamy jalapeño sauce that coats the juicy chicken breasts. It's a simple recipe but packs a punch of flavor that will leave you wanting more. The creaminess of the sauce balances the heat from the jalapeños, adding a little kick to the chicken without going overboard.
One of the best things about this recipe is that it's versatile. You can serve it with rice, pasta, or even on its own with a side salad. So it's perfect for a family dinner or a weekend get-together with friends.
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: The recipe calls for 2 chicken breasts for four people, as you will cut them in half to make 4 breast fillets. Alternatively, you can buy chicken fillets or escalops from the grocery store. (see below for how to cut your chicken breasts into fillets)
Dried Coriander Leaf: This adds an extra flavor to the chicken; you can find it in larger grocery stores with all the other dried herbs. Many people who don't like coriander say that the dried leaf doesn't affect them in the same way. But
Onion: This can be a white, brown, or yellow onion.
Chicken Broth: I use low-sodium chicken broth.
Sour Cream: I use a full-fat sour cream. The recipe hasn't been tested with reduced-fat sour cream.
Cutting your chicken into fillets
Place the chicken breasts onto a chopping board and pat them dry to prevent slipping.
Take a sharp knife, hold it parallel to the chopping board, and cut the chicken breasts in half through the middle.
Cover the chicken fillets with some plastic wrap or parchment paper and use a heavy-based skillet to flatten them to an even thickness.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Cutting the chicken breasts into fillets helps them stay tender and juicy, but be sure not to overcook them. They will only need 3-4 minutes a side as they are thinner than a chicken breast.
- Once you have coated the chicken with flour, discard the flour.
- When you remove the chicken from the skillet, place it on a plate and tent it with foil. This will help to keep it warm and helps tenderize it.
- Remove the membrane and seeds from the jalapeno to cut down on the spice but keep the flavor.
- Reduce the heat the low before you add the sour cream, and then whisk it gently to melt it into the sauce. This gives you a smooth, silky sauce.
Why You'll Love This Creamy Jalapeno Chicken
- The chicken and sauce are cooked in the same pan.
- It is a versatile meal that can be served with a number of different sides.
- It is inexpensive, as two chicken breasts will serve four people.
- It is ready in under 30 minutes.
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can use shallots or green onions in place of the onion.
- You can add extra jalapenos if you like spicy or reduce them if you want a very mild sauce. As written, it is a mild sauce with a little kick.
- Swap the chicken breasts for chicken thighs. Or mix it up and use salmon or pork medallion chops.
- You can use vegetable broth instead of chicken if that is what you have.
- Substitute the sour cream with heavy cream.
- Add some grated cheese to the finished dish. We like pepper jack, but any cheese that melts well will work. You can add it to the top of the chicken and broil it for a couple of minutes or serve it on the table for people to add their own.
- Add extra veg by wilting some fresh spinach into the sauce at the end.
Sides: This Creamy jalapeno chicken is delicious served over rice or pasta. Or add a side salad and some crispy potatoes. You can also serve it with some flatbreads or wraps.
Wine: A German Riesling or an Off-Dry Riesling would be excellent for white wine lovers. As would a fruity Gewürztraminer or Viognier. For those preferring a red wine, go for a Pinot Noir or a Shiraz. A sparkling Shiraz would be excellent here too!
If you make these Creamy Jalapeño Chicken breasts, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Creamy Jalapeño Chicken Breasts
For the chicken
- 2 chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried coriander leaves - see note 1
- 2 tablespoons olive oil
- 1 tablespoon butter
For the sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 jalapenos, finely chopped -see note 2
- 3 cloves garlic, finely chopped
- ½ cup chicken broth
- ½ cup sour cream
- salt and pepper, to taste
To prepare the chicken
- Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
- Use a large sharp knife to cut them into fillets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the bulk of post for pictures)
- Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down. Cover it with parchment paper to protect the meat.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken fillets with salt, pepper, and dried coriander leaf on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon dried coriander leaves
To cook the chicken
- Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken fillets to the pan.2 tablespoons olive oil1 tablespoon butter
- Cook chicken for 3-4 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat on the pan to low (don't wash it out), add the olive oil and the finely chopped onion, stir well, and cook for 2 minutes until softened but not colored.1 tablespoon olive oil1 small onion, finely chopped
- Add in the chopped jalapeno and garlic. Cook for 30 seconds.3 jalapenos, finely chopped3 cloves garlic, finely chopped
- Add in the chicken broth, and bring it to a simmer.½ cup chicken broth
- Reduce the heat to low and add the sour cream, whisking gently until it has melted into the sauce.½ cup sour cream
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 2 minutes.
- Season the sauce to taste and serve.salt and pepper, to taste
- This adds an extra flavor to the chicken; you can find it in larger grocery stores with all the other dried herbs. Many people who don't like coriander say that the dried leaf doesn't affect them in the same way. But you can leave it out if you wish.
- You can add extra jalapenos if you like spicy or reduce them if you want a very mild sauce. As written, it is a creamy sauce with a little kick.
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