Back to Chicken with Creamy Jalapeno Sauce

Print Options


Card Sizes

Chicken with Creamy Jalapeno Sauce Recipe

Chicken with Creamy Jalapeno Sauce Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

1 chicken breast half with 1/2 cup sauce and 1/2 cup rice equals 376 calories, 13 g fat (5 g saturated fat), 83 mg cholesterol, 389 mg sodium, 34 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1-1/2 starch.

Wine Pairings

Full-Bodied White Wine

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