Spicy Jalapeno Chicken (Print Version)

# Ingredients:

→ Main

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 0.5 teaspoon ground black pepper
04 - 0.5 teaspoon garlic powder

→ Cooking Fats

05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter

→ Sauce Components

07 - 3 fresh jalapeños, sliced (seeds removed for less heat)
08 - 3 cloves garlic, minced
09 - 120 millilitres chicken broth
10 - 120 millilitres heavy cream
11 - 60 grams shredded cheddar cheese
12 - 60 grams cream cheese, softened
13 - 1 teaspoon smoked paprika

→ Garnish (Optional)

14 - 1 tablespoon chopped fresh cilantro

# Instructions:

01 - Pat chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
02 - Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the chicken breasts once the fats are hot. Cook for 5 to 7 minutes per side until golden brown and fully cooked through. Internal temperature should reach 74°C. Remove chicken from skillet and set aside.
03 - In the same skillet, add sliced jalapeños and sauté over medium heat for 2 to 3 minutes until just softened.
04 - Add minced garlic to the skillet and cook for an additional 1 minute until aromatic.
05 - Pour in chicken broth, scraping up any browned bits. Let simmer for 2 to 3 minutes so the liquid reduces slightly.
06 - Reduce heat to low and stir in heavy cream, shredded cheddar cheese, cream cheese, and smoked paprika. Stir continuously until cheeses are fully melted and sauce becomes smooth. Taste and adjust salt and pepper as needed.
07 - Return chicken breasts to skillet, spooning the jalapeño sauce generously on top. Simmer for 2 to 3 minutes to warm through and blend flavours. Garnish with chopped fresh cilantro if desired. Serve hot alongside rice, vegetables, or mashed potatoes.

# Notes:

01 - For a milder experience, remove all seeds from the jalapeños or reduce their quantity; for greater heat, add crushed chilli flakes or substitute with hotter peppers.
02 - Alternate cheeses such as Monterey Jack or Pepper Jack may be used for distinctive flavour profiles.
03 - Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
04 - Pair with Mexican-style rice, sautéed greens, or a crisp salad to balance the creamy, spicy sauce.

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