Creamy Jalapeno Chicken Skillet
Tender and succulent chicken pieces, perfectly cooked and coated in a rich, creamy, tangy sauce infused with the heat of jalapeno peppers. The best recipe for a quick weeknight meal.
- 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 3 jalapeno peppers, seeded and diced
- 3 tomatoes, diced
- 1/2 cup heavy cream
- 1 tbsp vegetable oil
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 1 tsp salt (adjust to your taste)
- 1 tsp crushed black pepper (adjust to your taste)
- 2 lime wedges, for serving
Season chicken pieces with 1/2 tsp salt and 1/2 tsp black pepper.
Heat oil in a large skillet over medium-high heat.Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and diced jalapenos. Sauté for about 2-3 minutes until fragrant and the jalapenos have softened slightly.
Add the diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
Reduce the heat to medium-low and stir in the heavy cream. Simmer for 5 minutes, allowing the cream to thicken slightly.
Add salt and pepper to the sauce to your taste.
Return the cooked chicken to the skillet and stir to coat it with the creamy jalapeno and tomato sauce. Cook for an additional 2-3 minutes until the chicken is heated through.
Serve the Creamy Jalapeno Chicken Skillet hot, accompanied by lime wedges for squeezing over the dish.
