These easy chicken cutlets are perfect for a weeknight dinner.
A creamy jalapeno sauce coats the cutlets for a flavorful bite with a good amount of heat.
Serve over rice or pasta.
Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Keep reading for our expert tips on reducing the heat of jalapenos, smart ingredient substitutions and more!
Sprinkle both sides of the 4 chicken cutlets with the spice mixture.
Heat 1 tablespoon oil in a large skillet over medium heat.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Transfer to a plate.
Add the remaining 1 tablespoon oil, 1/2 cup onion and 2 large jalapenos to the pan.
Cook, stirring, until softened and starting to brown, about 3 minutes.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Add 1/2 cup broth and 2 ounces cream cheese; bring to a simmer.
Cook, stirring to melt the cream cheese, for 3 to 5 minutes.
Add 1/2 cup Cheddar; stir until melted.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Return the chicken and any accumulated juices to the pan and turn to coat with the sauce.
Serve sprinkled with cilantro, if desired.
Choose a cheese that aligns with your taste preferences.
you might store the chicken and sauce in an airtight container in the refrigerator for up to 4 days.
When reheating the chicken breast, it’s best to slice it into pieces so it heats evenly.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
