Chicken with Creamy Jalapeno Sauce

Name: Chicken with Creamy Jalapeno Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings (2 cups sauce).
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

My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. —Molly Cappone, Lewis Center, Ohio

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 until a thermometer reads 165°, 5-7 minutes. 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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 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.

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Originally published as Chicken with Creamy Jalapeno Sauce in Light & Tasty August/September 2007

Reviews

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Average Rating:

rebelwithoutaclue

Jun 5, 2019

Nothing very special about this recipe. Needs some punching up. I would first start with some Adobo and Accent seasoning.
justmbeth

Dec 27, 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.
Rye_2030

Dec 21, 2014

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

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

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

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

Aug 2, 2012

Fantastic creamy, colorful sauce, super easy and fast to make.
indyhannah1

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

May 3, 2011

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

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.