Chicken in Creamy Jalapeño Cheese Sauce
This quick and easy Chicken in Creamy Jalapeño Cheese Sauce is packed with flavor! It's a great dish to make when time is in short supply.
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 2 large boneless skinless chicken breasts, cubed into bite-size
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan pink salt, to taste
- 1/2 cup white onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 2/3 cup jalapeño peppers (about 3 peppers), seeded, membranes removed and finely chopped
- 2 large cloves garlic, pressed
- 1 tsp. ancho chili powder
- 1 tsp. ground cumin
- 1 cup low-sodium chicken broth
- 1/2 cup 35% heavy cream
- 1 cup sharp Cheddar cheese, grated
- 1 tbsp. cornstarch (mixed in 1/3 cup cold water)
- 1/8 tsp. smoked paprika per serving
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer to a bowl, using a slotted spoon; set aside.
- Return the skillet back to the stove on medium heat. When hot, add onions, red peppers and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes.
- Add garlic and sauté for 1 minute. Season with ancho chili powder and cumin, stirring for 30 seconds.
- Pour in chicken broth and heavy cream; stir until combined.
- Carefully transfer the mixture into the jar of a blender and process until fairly smooth, leaving small chunks in the sauce.
- Return the sauce to the skillet and when it simmers again, add cheese; stir until melted.
- Return the chicken cubes and any accumulated juices, stir and cook for 10 minutes.
- Add the cornstarch mixture and stir until the sauce thickens, about 45 seconds. Spoon the chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley.