Ingredients
4 small boneless, skinless chicken breasts (about 1.5 lbs total)
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
1/2 cup chopped onion
2 jalapeños, seeded and diced
1 teaspoon minced garlic
1/4 cup heavy cream
1/3 cup chicken broth
2 ounces cream cheese
1 cup shredded cheddar cheese, divided
Instructions
- In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper.
- Heat a large skillet over medium heat and lightly grease with oil or cooking spray.
- Season both sides of the chicken breasts evenly with the spice mixture.
- Sear chicken for 2–3 minutes per side until lightly browned. Remove from skillet and set aside.
- Melt butter in the same skillet. Add onion and jalapeños and sauté for 3–4 minutes until softened.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Reduce heat to low. Pour in heavy cream and chicken broth, then add cream cheese.
- Stir continuously until the cream cheese melts and the sauce becomes smooth.
- Add 1/2 cup shredded cheddar cheese and stir until fully melted.
- Return chicken to the skillet and spoon sauce over the top.
- Sprinkle remaining cheese evenly over the chicken.
- Cover with a lid and simmer on low heat for 6–8 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Serve warm with your favorite low-carb side.
Notes
- Slice large chicken breasts into thinner cutlets for even cooking.
- Keep heat low after adding dairy to prevent curdling.
- Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- If sauce thickens too much during reheating, add a splash of cream or broth.
- For a milder version, substitute jalapeños with green chiles.
- Prep Time: 10 min
- Cook Time: 15 min