3 boneless, skinless chicken breasts butterflied and cut in half for a total of 6 pieces (about 3 1/2 pounds)
1 teaspoon of salt
3/4 teaspoon freshly cracked black pepper
3/4 teaspoon of smokey paprika
1/2 teaspoon of chipotle pepper powder
1/2 teaspoon of cumin powder
2 tablespoons of vegetable cooking oil ( avocado oil)
Creamy Jalapeño Sauce
2 tablespoons of unsalted butter
3 garlic cloves, minced
1 large onion finely chopped
3 large jalapeños, seeded and finely chopped
3 plum tomatoes, seeded and finely chopped
3/4 cup of low-sodium chicken broth
4 ounces of full-fat cream cheese, room temperature
1 1/4 cup of shredded cheddar cheese
1/4 cup of heavy cream
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1 teaspoon of chili powder
1/4 teaspoon of chipotle powder
1/4 teaspoon of cumin powder
not specified 1/4 cup or so sour cream
1/3 cup of sliced green onions
Butterfly and cut in half the chicken breasts and season with salt, black pepper, paprika, chipotle pepper powder, and cumin powder
Over medium-high heat in a large skillet pan, sear the chicken breasts on both sides until they are golden brown with 2 tablespoons of oil.
Deglaze the pan with 2 tablespoons of unsalted butter and add the minced garlic, chopped onions, seeded, chopped jalapeños, and chicken broth with the chicken in the pan. Cover and allow to simmer for about 10 minutes until the chicken reaches an internal temperature of 165 F on a meat thermometer.
Remove the chicken breasts and keep them warm. Leave the cooked onions and garlic and juice in the skillet. Proceed to make the creamy sauce.
Creamy Jalapeño Sauce
In the same skillet, where the chicken breast was cooked over medium heat, stir in the cream cheese, and sour cream and give the mixture a good stirring until the cream cheese completely melts and is combined with all the ingredients.
Next, add the shredded melted cheese, and heavy cream and sprinkle in the dry spices. Continue to cook the sauce until all the ingredients are fully incorporated.
Then stir in the diced plum tomatoes.
Once the sauce is ready, add back in the chicken breasts into the pan and coat both sides of the chicken in the sauce.
Serve the chicken over a bed of cooked cauliflower rice, cauliflower mash,or another side of your choice, and garnish the dish with chopped green onions.
Store leftovers in the refrigerator in an airtight container for up to 3 days or in the freezer for up to 1 month.
This recipe can be doubled easily for when you want to serve a crowd.
Cut the chicken into bite size pieces.