Chicken In Creamy Jalapeño Cheese Sauce Recipes

CHICKEN WITH JALAPENO CHEESE SAUCE

Steps:

• Gather the ingredients.
• Combine bell pepper, jalapeno pepper, garlic, and canola or olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°F ​uncovered, 20 minutes.
• While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in cheddar cheese, hot pepper sauce, salt, and pepper.
• Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

CHICKEN WITH JALAPENO CREAM SAUCE

Steps:

• Preheat the oven to 350. Season the chicken breasts with salt and pepper.
• Heat an oven proof pan over medium high heat. Add the vegetable oil. Once it is nice and hot, sear the chicken breasts on both sides and then place in the oven to cook for 20-25 minutes. You want the chicken to reach an internal temperature of 165 degrees but cooking time might vary slightly depending on the thickness of the breast.
• Using a small sauce pan, melt the butter over medium heat. Add the onions, jalapenos, and garlic and cook for about 3 minutes. Then whisk in the flour to create a roux.
• Turn the heat down to medium low and add the skim milk and evaporated milk. Cook for about 7 minutes until it begin to thicken. Turn off the heat and stir in the cheese. Taste and season with salt and pepper.
• Right before serving, squeeze the lemon over the chicken breasts and spoon the sauce over.

CHICKEN BREASTS WITH JALAPEñO CHEESE SAUCE

Steps:

• Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
• Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
• Reduce heat to medium and add remaining two teaspoons olive oil to pan.
• Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
• Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
• Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
• Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
• Serve chicken breasts with extra sauce spooned over the top, and enjoy!

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

CHICKEN WITH JALAPENO POPPER SAUCE

Steps:

• In large skillet cook bacon until crisp. Remove to paper toweling and then crumble.
• Drain off all but 1 tablespoon grease (reserve grease).
• Pound chicken breasts slightly to even thickness. Season with salt and pepper.
• Cook chicken in bacon grease over medium heat until done, about 5 minutes per side. Remove to heated platter and cover with foil.
• In same skillet, add 1 tablespoon of reserved bacon grease along with jalapenos and cook for 1 minute.
• Add garlic and stir another minute, then add chicken broth to deglaze pan, scaping up brown bits.
• Add cream cheese and stir until melted, then add cheddar and stir until melted.
• Stir in cilantro and crumbled bacon.
• Pour sauce over chicken. Garnish with chopped avocados if desired. Serve with tortilla chips.

JALAPEñO POPPER CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Place chicken breast in a greased 9X13 casserole dish. Lightly salt and pepper both sides. Bake for about 20 minutes, until cooked through and internal temperature reaches 165°F.
• While chicken is baking, fry bacon pieces until crispy in a large skillet. Remove bacon, crumble and set aside.
• Remove extra bacon grease from pan, leaving approximately 1/2 tablespoon behind. Add onion and jalapeño, saute until tender. Add garlic and sauté for 1 minute more.
• Add cream cheese, mayonnaise, 1 cup cheddar cheese, half of the crumbled bacon, parmesan cheese, salt and pepper. Mix until well combined and everything is melted together.
• Once chicken is cooked through, remove chicken from oven, spread jalapeño popper mixture all over each chicken breast until well covered.
• Top with remaining 1 cup cheddar cheese and crumbled bacon. Bake for 5 more minutes or until topping is melted. Serve immediately!

JALAPENO STUFFED CHICKEN BREASTS WITH CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray and set aside. In each of the chicken breasts, cut a slit horizontally without going all the way through to the other side.
• Heat olive oil in a skillet over medium heat. Add jalapenos and garlic and cook, stirring, for 2-3 minutes. Add cream cheese to the skillet and stir until cheese is melted. Add cheddar cheese and stir until melted.
• Divide the mixture between the 6 breasts and spoon into openings. Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish and bake in the preheated oven for 30-35 minutes, or until chicken is cooked through. Remove toothpicks and serve warm.

CREAMY JALAPENO SAUCE

Steps:

• In a heavy saucepan on high heat, bring cream to the boil.
• Just as it is ready to boil, stir in sour cream until completely blended.
• Reduce heat and add chicken and jalapeno juice.
• Simmer until heated thoroughly.
• Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
• Whisk paste until it browns SLIGHTLY.
• Add paste to cream pot just before it boils up.
• Whisk continuously until paste dissolves into cream.
• Remove from stove and add cheese and chopped jalepenos.
• Serve/Use immediately.

CHICKEN WITH JALAPENO SAUCE

Steps:

• If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
• Sprinkle chicken with salt and pepper.
• Heat oil in a large skillet. Brown chicken on both sides.
• Add the onions, broth, jalapenos, cumin and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
• Stir cream cheese and sour cream into jalapeno mixture. Stir in tomatoes and heat through. Do not boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
• Serve over rice or with pasta as a complete meal.

ONE PAN CHEESY JALAPEñO CHICKEN (KETO+GLUTEN FREE)

Steps:

• Combine the cumin, chili powder, garlic powder, salt and pepper, set aside.
• Heat a 12-inch skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.
• Sprinkle the chicken breast with the spice mixture on each size.
• Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, remove from skillet and set aside.
• Add 1 tablespoon butter in the skillet and add the onion, jalalpenos and garlic and sauté for 3-4 minutes, stirring occasionally.
• Add the cream, broth, cream cheese and reduce heat to low.
• Stir mixture until cream cheese melts completely and add 1/2 cup of the shredded cheese to the sauce, stir well.
• Add the chicken to the skillet and cover with the remaining cheese.
• Place a lid on the skillet and let simmer over low for 6-8 minutes.

RASPBERRY JALAPEñO POPPER CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
• Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
• In another bowl, whisk together egg, salt and pepper and set aside.
• In a third bowl, mix breadcrumbs, salt and paprika and set aside.
• Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
• Fill the pocket of each chicken breast with the cream cheese mixture.
• Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
• Place the chicken on a baking sheet & brush with melted butter.
• Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
• To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
• Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.