Recipe Background
Don't settle for dry, desert-like, barren chicken. Like, ever! Let Cheesy Kickin' Chicken be your oasis on a platter for your next moist-as-can-be chicken adventure. Plump, juicy chicken snuggled in the most creamy, delicate cheese sauce will have you wondering why you wandered around the kitchen so aimlessly for so long! Spring into a new frontier with Cheesy Kickin' Chicken and kick that cactus-worthy chicken off the cliff. It's truly a mirage of the most beautifully seasoned chicken you could ever imagine! We've really kicked it up a notch or two, just for you!
Don't settle for dry, desert-like, barren chicken. Like, ever! Let Cheesy Kickin' Chicken be your oasis on a platter for your next moist-as-can-be chicken adventure. Plump, juicy chicken snuggled in the most creamy, delicate cheese sauce will have you wondering why you wandered around the kitchen so aimlessly for so long! Spring into a new frontier with Cheesy Kickin' Chicken and kick that cactus-worthy chicken off the cliff. It's truly a mirage of the most beautifully seasoned chicken you could ever imagine! We've really kicked it up a notch or two, just for you!
Ingredients
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 small chicken breasts skinless and boneless
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup onion chopped
- 2 jalapeños seeded and diced, plus more, to taste, sliced, for garnish
- 1 teaspoon garlic minced
- 1/4 cup heavy cream
- 1/3 cup chicken broth
- 2 ounces cream cheese
- 1 cup cheddar cheese shredded, divided
Directions
- In a small bowl, add the cumin, the chili powder, the garlic powder, the salt, and the black pepper and stir to combine.
- Sprinkle both sides of the chicken breasts with the spice mixture.
- In a large skillet over medium heat, add the olive oil.
- Add the chicken breasts to the oil and cook until they are nicely browned, about 2-3 minutes per side.
- Transfer the chicken breasts to a paper-towel-lined plate.
- In the same skillet, add the butter, the onion, 2 of the diced jalapeños, and the garlic and sauté, stirring occasionally, about 3-4 minutes.
- Reduce the heat to low.
- Add the heavy cream, the chicken broth, and the cream cheese to the onion mixture and cook, while stirring constantly, until the cream cheese melts completely.
- Add 1/2 of the cheddar cheese to the heavy cream mixture and stir to combine.
- Add the chicken breasts to the heavy cream mixture, top with the remaining cheddar cheese, cover, and let simmer until the cheese melts and the chicken reaches an internal temperature of 165 degrees F, about 6-8 minutes.
- Garnish with the extra sliced jalapeños and serve.
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