Chicken with Creamy Jalapeno Sauce Recipe

4.5 9 15
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

Read Reviews
4.5 9 15
Publisher Photo
“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!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a thermometer reads 170°. Remove chicken and keep warm.
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

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: 3 lean meat, 2 vegetable, 2 fat, 1-1/2 starch.

  • 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 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

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Reviews forChicken with Creamy Jalapeno Sauce

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justmbeth User ID: 1196484 276739
Reviewed Oct. 25, 2017

"easy prep and beautiful presentation. I thought the sauce was a bit on the bland side. Next time may add more jalapenos, cayenne, or some other flavorful spice. Regardless, it is good and I'll be making again."

MY REVIEW
Rye_2030 User ID: 4347375 215484
Reviewed Dec. 21, 2014

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

MY REVIEW
rwippel User ID: 4262008 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."

MY REVIEW
juicyfruit007 User ID: 1404522 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."

MY REVIEW
pajamaangel User ID: 1603339 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!"

MY REVIEW
kleescraga User ID: 3865772 169271
Reviewed Aug. 2, 2012

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

MY REVIEW
indyhannah1 User ID: 4180670 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."

MY REVIEW
VictoriaElaine User ID: 3422096 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."

MY REVIEW
West Texas Nana User ID: 5932167 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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