Caramelized Chicken with Jalapeno Cream

Spicing things up on a weeknight with caramelized chicken covered in jalapeno cream sauce. Serve with you favorite carb and vegetable.

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Last night, Brandi and Katie came over for Valentine’s Day dinner. After going through a list of possible entree options, we all agreed upon this caramelized chicken dish from Jessica over at How Sweet It Is. It was a great choice because it was ready in about 30 minutes, which is perfect for a weeknight dinner, and the sauce was very creamy and flavorful. I would’ve sworn it was made with heavy cream if I hadn’t known otherwise.

We served this over a bed of brown rice. For side dishes Katie brought over a salad and homemade dressing with lemon zest, and Brandi made black beans with a cojita cheese mixture for topping. Everything worked together wonderfully! It was a great meal with friends :-). And then we watched 50/50 to test out our tear ducts. Don’t worry they are fully functional for all three of us.

Quick and Easy Chicken Recipes

• Blistered Tomato Pasta with Chicken from from A Kitchen Hoor’s Adventures
• Caramelized Chicken with Jalapeno Cream from The Spiffy Cookie
• Chicken and Eggplant Parmesan from Palatable Pastime
• Creamy Tuscan Skillet Chicken from That Recipe
• Fiesta Chicken Bowls from Hezzi-D’s Recipe Box
• Texas Roadhouse Herb Crusted Chicken from Jen Around the World

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Post updated 9/19/2024, photo above is the original.

P.S. I cannot wait to share dessert with you tomorrow!

One year ago: Chocolate Covered Cherries

CARAMELIZED CHICKEN WITH JALAPENO CREAM

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 jalapenos, seeded and chopped
• 1 shallot, sliced
• 2 garlic cloves, minced
• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp canola oil
• 2 Tbsp butter
• 1 Tbsp flour (any kind will do, I used whole wheat)
• 1/4 cup low-fat or skim milk
• 12-oz. can fat-free evaporated milk
• 2 Tbsp finely grated Parmesan cheese

Directions

1. Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
2. Pat chicken dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts and cook for about 4-5 minutes per side, until each side is caramelized and golden.
3. While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant, whisk in flour to create a roux. Cook mixture while whisking for 1-2 minutes, then slowly pour in milks while continuing to whisk. Reduce the heat to medium-low, and continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in Parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Season to taste with salt and pepper.
4. Serve chicken over rice, vegetables, or pasta and top with jalapeno cream.

Source: How Sweet It Is