Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon smoked paprika

2 tablespoons olive oil

For the Jalapeño Cream Sauce:

2 tablespoons butter

1 small onion, finely diced

3 jalapeños, seeded and diced (leave some seeds for extra spice!)

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ teaspoon cumin

½ teaspoon chili powder

1 cup shredded cheddar cheese

½ cup shredded pepper jack cheese

¼ cup cream cheese, softened

1 tablespoon lime juice

Fresh cilantro for garnish

Instructions

Step 1: Prepare the Chicken

Season the chicken breasts with salt, black pepper, garlic powder, and smoked paprika on both sides.

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F/75°C). Remove from skillet and set aside.

Step 2: Make the Jalapeño Cream Sauce

In the same skillet, melt butter over medium heat.

Add the diced onion and jalapeños and sauté for 2-3 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Pour in the heavy cream and chicken broth, then add cumin and chili powder. Stir well and let simmer for 3-4 minutes.

Reduce heat to low and mix in the cheddar cheese, pepper jack cheese, and cream cheese until melted and smooth.

Add lime juice for a hint of brightness.

Step 3: Combine & Serve

Return the cooked chicken to the skillet and spoon the jalapeño cream sauce over the top.

Simmer for 2-3 minutes, allowing the flavors to meld.

Garnish with fresh cilantro and serve hot!