Name: Creamy Jalapeño Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound chicken breast, diced (Boneless and skinless); 2 tablespoons olive oil (For sautéing); 1 cup heavy cream (Can substitute half-and-half for a lighter sauce); 1 cup chicken broth (Can use low-sodium if preferred); 1 cup shredded cheese (cheddar or Monterey Jack) (Substitute with pepper jack for added spice); 1 onion, chopped onion, chopped (For flavor base); 2 cloves garlic, minced (For flavor); 2–3 jalapeños, diced (Remove seeds for less heat); Salt and pepper to taste (Adjust according to preference); Fresh cilantro for garnish (Adds freshness)

I first made this creamy jalapeño chicken skillet on a hurried weeknight and it instantly became a family favorite. Bright jalapeño heat folded into a rich, cheesy cream sauce turns plain diced chicken into something cozy and a little celebratory — perfect when you want comfort without fuss. If you like saucy, simple chicken dinners, you might also enjoy this twist on a creamy pasta: Creamy Chicken Bacon Ranch Pasta.

Why you’ll love this dish

This skillet delivers big flavor with minimal effort. It’s fast (about 25–30 minutes start to finish), budget-friendly, and flexible — you can tame or turn up the heat by keeping or removing jalapeño seeds. The sauce is silky from heavy cream and melted cheese, but the chicken keeps it grounded. It’s ideal for weeknights, quick date nights, or when you need something family-friendly that still feels special.

“A perfect weeknight recipe — spicy, creamy, and quick. Leftovers even taste better the next day.”

Step-by-step overview

Before you cook, here’s the simple flow so you know what to expect: soften onions, perfume the pan with garlic and jalapeños, brown diced chicken, then simmer the mixture with chicken broth and cream until it thickens. Finish by stirring in shredded cheese until velvety and garnish with cilantro. No bake time, no complex technique — just straightforward skillet cooking.

What you’ll need

1 pound chicken breast, diced
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2–3 jalapeños, diced (remove seeds to reduce heat)
1 cup heavy cream
1 cup chicken broth
1 cup shredded cheese (cheddar or Monterey Jack)
Salt and pepper to taste
Fresh cilantro for garnish

Notes and substitutions:

Swap half-and-half for a lighter sauce, but it will be a touch thinner than heavy cream.
Use pepper jack if you want an extra peppery kick.
For dairy-free, try coconut cream and a dairy-free cheddar alternative, though flavor will change.

Step-by-step instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the chopped onion. Sauté until translucent, about 4–5 minutes.
Stir in minced garlic and diced jalapeños. Cook 1–2 minutes until fragrant.
Add the diced chicken. Season with salt and pepper. Cook, stirring occasionally, until pieces are no longer pink—about 6–8 minutes depending on size.
Pour in 1 cup chicken broth and 1 cup heavy cream. Stir to combine and bring to a gentle simmer.
Let simmer 5–7 minutes until the sauce thickens slightly and coats the back of a spoon.
Add 1 cup shredded cheese and stir until melted and smooth. Taste and adjust salt and pepper.
Serve immediately, garnished with fresh cilantro.

Short tips while cooking: keep the heat moderate so the cream doesn’t break, and cut chicken into uniform pieces for even cooking.

Best ways to enjoy it

This skillet is versatile. Serve it over:

Steamed rice (white, brown, or cilantro-lime rice)
Warm tortillas or over nachos for a fun handheld option
Mashed potatoes or creamy polenta for extra comfort
Tossed with pasta for a saucier meal

For a balanced plate, pair with a crisp green salad or roasted vegetables. If you like other creamy, cozy chicken dishes, try this comforting alternative: creamy chicken stew without cream.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Warm gently on the stovetop over low heat, stirring often. If the sauce has thickened too much, add a splash of chicken broth or milk to loosen it. Microwave in 30-second bursts, stirring between intervals.
Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can change texture after freezing; whisking in a little fresh cream or broth while reheating restores creaminess.

Food safety: always reheat leftovers to 165°F (74°C) before serving.

Pro chef tips

Brown the chicken in one layer without crowding the pan to develop better flavor from caramelization.
If your sauce seems thin after adding cheese, simmer a few extra minutes uncovered to reduce and thicken.
For deeper flavor, sweat the onions until lightly caramelized (8–10 minutes) before adding garlic.
If you prefer less heat, remove the jalapeño membranes and seeds; leave them in for maximum kick.
Want brighter flavor? Stir in a squeeze of lime or a splash of apple cider vinegar right before serving.

For more creamy chicken inspiration and ideas to stretch this idea into a heartier stew, see this related recipe: creamy chicken stew.

Creative twists

Tex-Mex: Add a tablespoon of taco seasoning and top with pico de gallo and avocado.
Smoky: Swap regular cheddar for smoked cheddar and add a pinch of smoked paprika.
Veg-forward: Stir in roasted corn and black beans for a one-skillet meal.
Low-carb: Skip rice or tortillas and serve over cauliflower rice.
Spicy-sour: Add pickled jalapeños and a squeeze of lime for brightness and tang.

Common questions

Q: How long does this recipe take from start to finish?

A: Plan on about 25–30 minutes. Prep (dicing chicken and chopping aromatics) takes 8–10 minutes; cooking the whole dish is roughly 15–20 minutes.

Q: Can I make this ahead for meal prep?

A: Yes. Cook, cool, and refrigerate in airtight containers for up to 4 days. Reheat gently and add a splash of broth if the sauce tightens.

Q: Is heavy cream necessary?

A: Heavy cream gives the richest texture. You can use half-and-half or a mix of milk and a tablespoon of cornstarch to thicken, but the sauce will be lighter and less velvety.

Q: Can I use thighs instead of breasts?

A: Absolutely. Boneless skinless thighs add more flavor and stay juicier; adjust cook time slightly if pieces are larger.

Q: How do I reduce spice without changing the recipe much?

A: Remove the jalapeño seeds and membranes, or use just one jalapeño and add a pinch of smoked paprika for flavor without heat.

Conclusion

If you want a quick, cheesy skillet dinner that balances heat and comfort, this Creamy Jalapeño Chicken Skillet is a reliable go-to. For a similar take with helpful step photos and tips, see Creamy Jalapeno Chicken Skillet on Clean Food Crush, and for a lightly different version with nutrition info, check out Creamy Jalapeño Skillet Chicken at EatingWell.