• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Creamy Jalapeño Chicken Breasts

    Updated: May 23rd 2023 • Published: May 23rd 2023 • Leave a Comment

    Jump to Recipe SaveSaved! Pin Recipe
    4.95 from 18 votes
    pinterest image: Creamy Jalapeño Chicken Breasts with text overlaid
    pinterest image: Creamy Jalapeño Chicken Breasts with text overlaid
    pinterest image: Creamy Jalapeño Chicken Breasts with text overlaid
    pinterest image: Creamy Jalapeño Chicken Breasts with text overlaid
    pinterest image: Creamy Jalapeño Chicken Breasts with text overlaid

    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. 

    overhead view of a pan of creamy chicken on a wooden table with plates and a spoon

    Jump Menu

    • Ingredient Notes 
    • Cutting your chicken into fillets
    • Recipe Tips
    • Why You'll Love This Creamy Jalapeno Chicken
    • Recipe Adaptions/Substitutions
    • Serving Suggestions
    • Get the Recipe
    • Creamy Jalapeño Chicken Breasts

    Ingredient Notes 

    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.

    ingredients for creamy jalapeño chicken laid out on a marble countertop

    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.

    Cutting through a chicken breast on a wooden board, to produce two fillets.

    Recipe Tips

    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.
    a wooden table with a pan of creamy chicken and some shredded cheese and a chili pepper behind

    Recipe Adaptions/Substitutions

    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.

    Serving Suggestions

    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! 

    Enjoy x

    a chicken breast covered in creamy jalapeño sauce in a skillet

    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

    overhead shot of 4 chicken breasts in a cast iron skillet with a creamy sauce

    Creamy Jalapeño Chicken Breasts

    Claire | Sprinkle and Sprouts
    These Creamy Jalapeño Chicken Breasts will make your tastebuds tingle with excitement. The star 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. Perfect for your family dinner. Serve it with rice, pasta, or even on its own with a side salad.
    4.95 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main
    Cuisine Modern Australian
    Servings 4
    Calories 365 kcal

    Ingredients
     
     

    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

    Instructions
     

    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 salt
      ½ teaspoon black pepper
      ½ 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 oil
      1 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 oil
      1 small onion, finely chopped



    • Add in the chopped jalapeno and garlic. Cook for 30 seconds.
      3 jalapenos, finely chopped
      3 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



    Notes

    1. 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.
    2. 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.
    Tried this recipe?Let us know how it was!

    Nutrition

    Calories: 365kcal | Carbohydrates: 14g | Protein: 27g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 573mg | Potassium: 631mg | Fiber: 1g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 53mg | Calcium: 55mg | Iron: 1mg
    For more great recipes follow me on PinterestFollow @sprinklessprout

    More Main Dishes

    • overhead shot of grilled lamb rib chops on a metal tray with orange wedges and thyme leaves
      Honey Jerk Lamb Chops
    • overhead view of rigatoni in tomato sauce in a blue cast iron pan
      Rigatoni Pomodoro
    • close up on a garlic beef stir fry in a white bowl
      Chinese Beef with Garlic Sauce
    • close up on creamy tuscan chicken gnocchi in a cream dish
      Tuscan Chicken Gnocchi

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in