Ingredients
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4 chicken breasts (or thighs for more juiciness)
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2 fresh jalapenos, sliced
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup chicken broth (substitute with vegetable broth for a lighter version)
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1 tbsp olive oil
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1 tbsp lime juice
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1 tsp ground cumin
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1 tsp chili powder
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Salt and pepper to taste
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Fresh cilantro, chopped (for garnish)
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1/2 cup shredded cheese (cheddar or Monterey Jack)
Instructions
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In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and chili powder.
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Add the chicken breasts to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
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In the same skillet, add chopped onions and garlic. Sauté for 2 minutes until softened and fragrant.
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Add the sliced jalapenos to the skillet and cook for another 2 minutes, allowing them to soften and infuse flavor.
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Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the skillet. Let the broth simmer for 3 minutes.
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Return the chicken to the skillet, spooning some of the sauce and jalapenos over it. Sprinkle with shredded cheese and cover the skillet for 2-3 minutes, allowing the cheese to melt.
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Garnish with fresh cilantro before serving. Enjoy with rice or tortilla chips for a complete meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Keywords: Chicken And Jalapeno Recipes