WANT TO SAVE THIS RECIPE?

This Creamy Jalapeño Chicken Skillet is a flavor-packed weeknight dinner that combines juicy seasoned chicken with a rich, velvety jalapeño cream sauce. Made in one pan and ready in under 30 minutes, this recipe delivers restaurant-quality taste with minimal effort.
It’s the ideal comfort meal—creamy, savory, slightly spicy, and perfect for serving over rice, mashed potatoes, noodles, or crusty bread.

Whether you’re meal prepping, feeding the family, or craving a satisfying dinner that feels indulgent yet simple, this skillet chicken will become a staple in your kitchen.

Ingredients

For the Chicken

• 2 large chicken breasts (or 4 small), sliced into strips
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ¾–1 tsp chili powder (adjust heat level)
• ½ tsp oregano
• Salt and pepper, to taste

For the Creamy Jalapeño Sauce

• 1 tbsp butter
• ⅓ cup diced onions
• 3 fresh jalapeños, finely diced (seeds removed for mild spice)
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ⅓ cup shredded parmesan cheese
• ½ cup mild cheddar cheese
• ¼ cup chopped green onions

Instructions

1. Season the Chicken

Mix the garlic powder, onion powder, smoked paprika, chili powder, oregano, salt, and pepper. Toss chicken strips in the seasoning until evenly coated.

2. Cook the Chicken

Heat a skillet over medium heat with a splash of oil. Cook the seasoned chicken until golden brown and fully cooked. Remove and set aside.

3. Sauté Aromatics

In the same skillet, melt butter. Add diced onions, jalapeños, and garlic. Sauté until softened and fragrant.

4. Build the Sauce

Pour in chicken broth and heavy cream. Stir and bring to a light simmer.
Add parmesan and cheddar, stirring until smooth and creamy.

5. Return Chicken to the Skillet

Add the cooked chicken back into the sauce. Let the skillet simmer for a few minutes until thickened.

6. Finish & Serve

Stir in green onions, adjust seasoning, and serve warm.

Pro Tips

• Keep jalapeño seeds if you prefer more spice.
• Slice chicken evenly so it cooks uniformly.
• Let the sauce simmer uncovered to thicken naturally.
• Add a splash of broth if the sauce becomes too thick.

Why This Recipe Works

• One pan = minimal cleanup
• Rich, creamy sauce with layers of flavor
• Quick 30-minute meal
• Adaptable to mild or spicy preferences
• Perfect for serving over rice, pasta, or veggies

Substitutions & Variations

Substitutions

• Use boneless chicken thighs instead of breasts.
• Replace heavy cream with half-and-half (sauce will be thinner).
• Swap cheddar with Monterey Jack or Pepper Jack for extra heat.

Variations

• Add mushrooms or spinach for extra veggies.
• Stir in cooked pasta for a creamy jalapeño chicken pasta.
• Add crispy bacon pieces for smoky richness.
• Blend part of the jalapeños into the sauce for extra flavor.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Cook chicken and sauce separately, then combine before serving.

Storage

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months (reheat gently to prevent sauce separation).

Reheating

• Stove: Warm over low heat, stirring occasionally.
• Microwave: Heat in 40-second increments, stirring between each.
• Add a splash of broth or cream if the sauce thickens too much.

Serving Ideas

• Over steamed rice or cilantro lime rice
• With mashed potatoes
• Paired with roasted vegetables
• Over buttered noodles
• With warm crusty bread to soak up the sauce
• Alongside a fresh green salad

Nutrition (Per Serving Estimate)

• Calories: ~435
• Protein: 33g
• Carbs: 9g
• Fat: 30g
• Fiber: 1g
• Sugar: 3g

(Values vary based on ingredients used.)

Frequently Asked Questions

1. How spicy is this jalapeño chicken?

Mild to medium. Removing the seeds keeps the heat subtle.

2. Can I use canned jalapeños?

Yes, but fresh jalapeños deliver a better flavor and texture.

3. Can I double the sauce?

Absolutely—just double all sauce ingredients for a richer, saucier dish.

4. Can this be made dairy-free?

Use coconut cream and dairy-free cheese alternatives.

This Creamy Jalapeño Chicken Skillet is the perfect combination of creamy comfort and bold flavor. Simple enough for busy weeknights yet impressive enough for guests, it’s a versatile, delicious dish you’ll want to make again and again.

Creamy Jalapeño Chicken Skillet

A quick, flavorful one-pan Creamy Jalapeño Chicken Skillet made with juicy chicken, garlic, jalapeños, and a velvety cream sauce. Ready fast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 435 kcal

Ingredients

  

For the Chicken

• 2 large chicken breasts (or 4 small), sliced into strips
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ¾–1 tsp chili powder (adjust heat level)
• ½ tsp oregano
• Salt and pepper, to taste

For the Creamy Jalapeño Sauce

• 1 tbsp butter
• ⅓ cup diced onions
• 3 fresh jalapeños, finely diced (seeds removed for mild spice)
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ⅓ cup shredded parmesan cheese
• ½ mild cheddar cheese
• ¼ chopped green onions

Instructions

 

• Season the Chicken

  Mix the garlic powder, onion powder, smoked paprika, chili powder, oregano, salt, and pepper. Toss chicken strips in the seasoning until evenly coated.
• Cook the Chicken

  Heat a skillet over medium heat with a splash of oil. Cook the seasoned chicken until golden brown and fully cooked. Remove and set aside.
• Sauté Aromatics

  In the same skillet, melt butter. Add diced onions, jalapeños, and garlic. Sauté until softened and fragrant.
• Build the Sauce

  Pour in chicken broth and heavy cream. Stir and bring to a light simmer.

  Add parmesan and cheddar, stirring until smooth and creamy.
• Return Chicken to the Skillet

  Add the cooked chicken back into the sauce. Let the skillet simmer for a few minutes until thickened.
• Finish & Serve

  Stir in green onions, adjust seasoning, and serve warm.

Notes

• Adjust spice by changing the number of jalapeños.
• Use freshly grated cheese for the smoothest sauce.
• Sauce thickens more as it cools.

WANT TO SAVE THIS RECIPE?