Want to know how to make an incredibly flavorful chicken dish?
Good. Because here’s a simple, satisfying recipe you’ll want to make again and again.
Start by chopping jalapeños and aromatics, then sauté them in a little butter. Be cautious — the steam from chiles can sting, so don’t hover over the pan.
Next, caramelize the chicken. Browning the surface creates deep flavor and a delicious crust — I caramelize everything when I can.
Turn the sautéed jalapeño mixture into a light, creamy sauce. It’s richer than a pan sauce but still on the lighter side, and it pairs perfectly with the caramelized chicken.
Pour that creamy jalapeño sauce over the browned chicken and enjoy the contrast of textures and flavors.
Comfort food at its finest — bold, homey, and comforting.
This dish isn’t overly spicy. The jalapeños are seeded, so you’ll get just a gentle heat at the finish of each bite while the overall flavor remains bright and punchy.
Caramelized Chicken with Jalapeño Cream
serves 4
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
2 jalapeños, seeded and chopped
1 shallot, sliced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon flour (any kind — whole wheat works)
1/4 cup low-fat or skim milk
1 12-ounce can fat-free evaporated milk
2 tablespoons finely grated Parmesan cheese
Directions:
Pulse the chopped jalapeños, shallot and garlic in a food processor until very finely chopped but not pureed. Set aside.
Tenderize the chicken if needed and pat it completely dry with paper towels. Season both sides with salt and pepper. Heat a large skillet over medium-high and add 1 tablespoon canola oil. When the oil is hot, add the chicken (make sure it is completely dry) and cook 8–10 minutes per side, until nicely caramelized and golden. Add the remaining oil if needed when flipping.
While the chicken cooks, heat a small saucepan over medium and add the butter. When it sizzles, add the jalapeño mixture and stir to coat, cooking 2–3 minutes until fragrant. Be careful not to breathe directly over the chiles. Whisk in the flour and stir continuously to form a roux, cooking 1–2 minutes. Gradually add the milks, reduce heat to medium-low, and stir until the sauce thickens, about 6–8 minutes. Stir in the Parmesan, reduce heat, and adjust seasoning with salt and pepper. If the sauce thickens too much as it sits, thin it with a splash of milk.
Serve the caramelized chicken over rice, vegetables or pasta and spoon the jalapeño cream over the top. This reheats well and makes excellent leftovers.
P.S. The rice with that creamy sauce is incredibly comforting — seriously good.