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A close-up shot of a delicious bowl of pan-seared Jalapeño Chicken, topped with fresh sliced peppers and cilantro.

Fiery Jalapeño Chicken Skillet

This quick and zesty jalapeño chicken recipe features pan-seared chicken breast smothered in a vibrant, spicy, and tangy sauce, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
For the Jalapeño Sauce
  • 3-4 medium fresh jalapeños stemmed, deseeded (for less heat) and roughly chopped
  • 1/4 cup chicken broth
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp honey or maple syrup
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp cornstarch or arrowroot powder
  • 2 cloves garlic minced
  • 1/2 inch piece fresh ginger grated (optional)
  • 1 tbsp olive oil for cooking the chicken
For Garnish (Optional)
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large Skillet
  • Mixing Bowls
  • Whisk
  • Cutting board
  • Sharp knife
  • Blender or Food Processor

Method
 

Prepare the Chicken
  1. Pat chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, salt, black pepper, paprika, and garlic powder. Set aside to marinate for at least 10 minutes while you prepare the sauce ingredients.
Make the Jalapeño Sauce
  1. In a small blender or food processor, combine the chopped jalapeños (deseeded for less heat), chicken broth, fresh lime juice, honey (or maple syrup), soy sauce (or tamari), cornstarch (or arrowroot powder), minced garlic, and grated ginger (if using). Blend until smooth. Taste and adjust sweetness or heat if desired.
Cook the Chicken
  1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Simmer the Sauce
  1. Reduce heat to medium. Pour the blended jalapeño sauce into the same skillet. Whisk constantly as the sauce comes to a simmer and thickens, about 2-3 minutes. If the sauce becomes too thick, add a tablespoon or two of water or broth.
Combine and Serve
  1. Return the cooked chicken to the skillet, tossing gently to coat completely with the sauce. Cook for an additional 1-2 minutes until heated through.
Garnish and Enjoy
  1. Serve the Fiery Jalapeño Chicken hot, garnished with fresh cilantro and lime wedges. Excellent over rice, quinoa, or with steamed vegetables.

Notes

For extra heat, leave some seeds in one of the jalapeños. To make it milder, use only 2 jalapeños and remove all seeds and membranes. The sauce can be made ahead of time and stored in the fridge for up to 3 days. This dish pairs wonderfully with white rice or a side salad.