Chili Jack Chicken Recipe

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"I'm a mother, military wife and full-time pharmacist, so I appreciate quick recipes," says Karen Dunavant of Aiea, Hawaii. "I increase the recipe for this flavorful chicken when company comes."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1/2 cup chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon prepared mustard
  • 1 garlic clove, minced
  • Salt to taste
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Monterey Jack cheese
  • Hot cooked rice

Nutritional Facts

1 serving (1 each) equals 582 calories, 46 g fat (24 g saturated fat), 195 mg cholesterol, 781 mg sodium, 5 g carbohydrate, 1 g fiber, 36 g protein.


  1. In a large skillet, brown chicken in butter and oil for 10 minutes; drain. Add the broth, chilies, mustard, garlic and salt. Simmer, uncovered, for 10 minutes or until chicken juices run clear.
  2. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice. Yield: 2 servings.
Originally published as Chili Jack Chicken in Quick Cooking March/April 2003, p35

Full-Bodied White Wine

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

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Reviewed Jan. 29, 2015

"We had this chicken dish tonight and I loved it. The only changes I made to the recipe was instead of chopped green chilies, which I didn't have, I added a chopped jalapeno (without seeds or ribs). Also, I used evaporated milk instead of whipping cream. The jalapenos really didn't give it much flavor so I will use the can of chilies next time. It was still good. I recommend this recipe as a volunteer field editor for Taste of Home."

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