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Chili Jack Chicken

"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


  • 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


  • 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.
  • Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.
Nutrition Facts
1 each: 582 calories, 46g fat (24g saturated fat), 195mg cholesterol, 781mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 36g protein.

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  • MarineMom_texas
    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.

  • SarahMM
    Nov 10, 2012

    No comment left