Chicken with Creamy Jalapeno Sauce Recipe
Chicken with Creamy Jalapeno Sauce Recipe photo by Taste of Home
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Chicken with Creamy Jalapeno Sauce Recipe

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4.5 8 15
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“My sister Amy came up with this recipe that does a great job of making boring old chicken breasts a lot more exciting,” writes Molly Cappone of Columbus, Ohio. “My husband and I just love the wonderful sauce!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 jalapeno peppers, seeded and minced
  • 2 teaspoons ground cumin
  • 3 ounces reduced-fat cream cheese, cubed
  • 1/4 cup reduced-fat sour cream
  • 3 plum tomatoes, seeded and chopped
  • 2 cups hot cooked rice

Nutritional Facts

1 each: 376 calories, 13g fat (5g saturated fat), 83mg cholesterol, 389mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 30g protein Diabetic Exchanges: 1 starch, 3 lean meat, 2 vegetable, 2 fat.


  1. Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
  2. Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
  3. Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice. Yield: 4 servings (2 cups sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken with Creamy Jalapeno Sauce in Light & Tasty August/September 2007, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Rye_2030 215484
Reviewed Dec. 21, 2014

"Very good recipe! I make it all the time with any kind of meat!"

rwippel 153746
Reviewed Sep. 8, 2014

"This was absolutely delicious! I was out of cumin and used Cajun seasoning. I also slightly pounded out the chicken so it cooked evenly. I will definitely be making this again."

juicyfruit007 168813
Reviewed Apr. 8, 2014

"Pretty good. Sauce turned out a bit runny.. While we liked it ok, I am not sure I feel positively enough about it to make it again."

pajamaangel 97147
Reviewed Jan. 11, 2014

"This recipe has great flavor. We would add another jalapeno or different type of pepper to jack the heat up next time. I ran out of sour cream, so I just added a touch of milk to smooth out the sauce and it was delicious!"

kleescraga 169271
Reviewed Aug. 2, 2012

"Fantastic creamy, colorful sauce, super easy and fast to make."

indyhannah1 154823
Reviewed Sep. 24, 2011

"My family can't take a lot of heat (spicy heat) so I used fired roasted poblano pepper in stead of jalapeños. The pepper added good chili taste as well as a little smoky flavor to the dish and it was fantastic."

VictoriaElaine 132882
Reviewed May. 3, 2011 Edited Oct. 29, 2013

"I've made this recipe a couple times now and appreciate how easy it is to prepare. I double the chicken broth and add extra cream cheese. I usually use fresh roma tomatoes as directed, but one time I didn't have them on hand and used petite diced tomatoes from a can instead, and it was just as good. I usually serve with a baked potato instead of rice. Very yummy! Update - by using 1 cup broth & 4 oz cream cheese, there is plenty of sauce for 6 medium size chicken breast halves. I return the chicken to the pan at the end to heat through."

West Texas Nana 98054
Reviewed Apr. 13, 2011

"I used two jalapenos and the sauce was not very hot. I will add another one the next time I make it. This recipe reminded me of green enchiladas. You could probably cook this in a crock pot all day and just add the cream cheese and sour cream before serving. I did not add the tomatoes since my family does not eat them."

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