A succulent chicken recipe simmered in a rich, creamy garlic butter sauce infused with the vibrant heat of jalapeños, perfect for a weeknight dinner.
Ingredients
Scale:
1.5 lbs Chicken breasts, boneless and skinless
2-3 Fresh jalapeños, diced (adjust based on your spice preference)
4 cloves Garlic, minced
6 tablespoons Butter
1 cup Heavy cream
Salt, to taste
Pepper, to taste
Fresh cilantro, chopped (for garnish, optional)
Instructions
Begin by preparing your chicken breasts. Pat them dry with paper towels and season generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted, add the chicken breasts to the skillet.
Cook the chicken for 6-7 minutes on one side without moving it, until golden brown. Then flip and cook for an additional 5-6 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and set aside on a plate. Cover to keep warm.
In the same skillet, lower the heat to medium, add the remaining butter, and sauté the minced garlic until fragrant, about 1 minute.
Add the diced jalapeños to the skillet and cook for another 2-3 minutes until softened.
Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
Return the chicken to the skillet, coating it in the creamy garlic butter sauce. Let it cook for an additional minute to heat through.
Garnish with chopped cilantro before serving. Enjoy your jalapeño chicken hot!
