Instructions
- Cook the chicken
- Season chicken with salt, pepper, and paprika.
- Heat oil in a skillet over medium-high heat. Cook chicken until golden brown on both sides (about 4–5 minutes per side). Remove and set aside.
- Make the jalapeño sauce
- In the same skillet, sauté onion, garlic, and sliced jalapeños until softened.
- Stir in cumin (if using) and cook 1 minute.
- Add cream & broth
- Pour in chicken broth and cream. Stir and bring to a gentle simmer.
- Finish chicken
- Return chicken to skillet. Simmer for 8–10 minutes until chicken is fully cooked and sauce thickens.
- For cheesy version: stir in shredded cheese until melted and creamy.
- Serve
- Garnish with fresh cilantro or parsley.
- Delicious with rice, mashed potatoes, or tucked into tortillas. 🌮
✨ Variations:
- Add crispy bacon for a smoky touch.
- Use cream cheese instead of heavy cream for a tangy, thick sauce.
- Swap jalapeños for serranos or habaneros if you want it fiery. 🔥
Would you like me to also write up a baked casserole-style version with jalapeños and lots of melted cheese on top? 🧀