One Pan Cheesy Jalapeño Chicken Ketogluten Free Recipes

CHICKEN WITH JALAPENO SAUCE

Steps:

• If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
• Sprinkle chicken with salt and pepper.
• Heat oil in a large skillet. Brown chicken on both sides.
• Add the onions, broth, jalapenos, cumin and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
• Stir cream cheese and sour cream into jalapeno mixture. Stir in tomatoes and heat through. Do not boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
• Serve over rice or with pasta as a complete meal.

ONE PAN CHEESY JALAPEñO CHICKEN (KETO+GLUTEN FREE)

Steps:

• Combine the cumin, chili powder, garlic powder, salt and pepper, set aside.
• Heat a 12-inch skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.
• Sprinkle the chicken breast with the spice mixture on each size.
• Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, remove from skillet and set aside.
• Add 1 tablespoon butter in the skillet and add the onion, jalalpenos and garlic and sauté for 3-4 minutes, stirring occasionally.
• Add the cream, broth, cream cheese and reduce heat to low.
• Stir mixture until cream cheese melts completely and add 1/2 cup of the shredded cheese to the sauce, stir well.
• Add the chicken to the skillet and cover with the remaining cheese.
• Place a lid on the skillet and let simmer over low for 6-8 minutes.

ONE PAN CHEESY JALAPEñO CHICKEN

Steps:

• To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken.
• Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.
• Heat large oven-safe skillet over MED-HIGH heat. Add lime slices to pan and char for 1-2 minutes per side, until charred and brown, as desired. Remove to a plate.
• Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.
• Add chicken pieces to the hot pan, being careful not to overcrowd the pan (you may need to do 2 batches, depending on the size of your pan). Cook about 3 minutes per side, until golden brown, then remove to plate.
• Move oven rack to the upper third part of the oven and preheat broiler to HIGH.
• Add remaining 1 Tbsp vegetable oil and then add corn kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes, until corn begins to lightly brown.
• Add chicken back to the pan, and pour in lime juice and water. Cook several minutes (this time can vary depending on your stove - mine took 2 minutes), until liquid is mostly absorbed.
• Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.
• Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.