I love to cook, but sometimes getting take out seems like the easier and tastier option, ya feel me! 🤷♀️ I get sick of the same old dinners all the time, and honestly I don’t always have the extra pep in my step to bust out a new recipe. But! I got a wild hair today (probably because it was my day off 😂) so I tried something new and this chicken was so good!! And honestly was pretty easy for a yummy mid week dinner !
Now I’m usually just an “eye ball” it type of cooker but I tried to pay attention to my ingredients so I could share! My sauce portions made quite a bit but in this family we like a little bit of food to go with our sauce so I always go heavy on it! I cooked four chicken breast’s into it, you could probably do at least 6! Also you can make this recipe with canned diced jalapeño, I’m telling you take the extra effort and dice fresh, raw jalapeño, so much better!!
Recipe;
4-6 boneless skinless chicken breasts
(I made four but my sauce was enough for 5 or 6 if you need extra)
1 can of chicken broth
3 medium jalapeños - seeds and membrane removed
1 clove garlic
1/2 onion (I always cook with sweet yellow)
1 8 oz package cream cheese
1 1/2 cup of shredded cheese (I used Colby / Monterrey jack blend)
Spices:
Cumin (a little goes a long way)
Chile powder
Garlic salt
Salt
Pepper
All to taste, I didn’t measure I just use a few dashes of each to season my chicken and a few dashes in the sauce while it is simmering.
Finely mince your garlic clove and onions also mince jalapeños removing the seeds and membrane. NOTE: it was a little spicy if you want to tone it down use 2 jalapeño instead of three. Trim and season each side of your chicken
Heat some olive oil in a pan and cook chicken for about 4 minutes on each side, med /high heat to get a crispy outer layer, then remove from pan and set aside, you will simmer later to finish cooking it,
Put jalapeños, garlic and onion in the pan and cook on medium heat for a few minutes to soften.
Add in your brick of cream cheese and half your can of chicken broth (I ended up using the entire can because the sauce gets pretty thick once you add your cheese, if you want thicker sauce go with half or continue to add until you get the consistency you like. Once your cream cheese is soft add in your shredded cheese and continue to stir.
Place chicken back in the pan and smother with sauce. Cover and let simmer over medium heat for about 10 more minutes (or until your chicken is cooked thoroughly)
I served mine with rice and asparagus! So choose a side, smother with sauce and enjoy!
