Creamy Mexican Jalapeño Chicken
Tender chicken thighs are paired with a creamy jalapeño sauce made with sour cream, Mexican cheese, garlic, onion, and lime. Serve it over white or Mexican rice and finish with fresh cilantro and Cotija cheese for a comforting Mexican-inspired dinner.
Ingredients
Chicken
- 2 lbs pasture-raised boneless skinless chicken thighs
- 1-2 tbsp Ghee for searing
- Sea salt to taste
- Black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Ground cumin to taste
Creamy Jalapeño Sauce
- 1 cup sour cream
- 2 large organic jalapeños
- 1/2 cup organic white onion chopped
- 1 tbsp organic garlic minced
- 1/2 cup chicken broth
- 1/2 cup shredded Mexican cheese plus more to taste
- Juice of 1 organic lime
For Serving
- White rice or Mexican rice
- Organic fresh cilantro
- Cotija cheese for sprinkling
Instructions
Preheat the Oven
- Preheat the oven to 400°F.
Season the Chicken
- Pat the chicken thighs dry. Season both sides with sea salt, black pepper, garlic powder, onion powder, and ground cumin.
Sear the Chicken
- Heat a little ghee in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown. They do not need to be fully cooked at this point.
Finish the Chicken in the Oven
- Transfer the seared chicken to a baking dish and bake for 15–20 minutes, or until the thickest part reaches 165°F. While the chicken bakes, prepare the sauce.
Cook the Jalapeños, Onion, and Garlic
- Using the same skillet used to sear the chicken, add the jalapeños and chopped white onion. Sauté until the onion softens and the jalapeños become blistered and tender.
- Add the minced garlic and sauté until fragrant, about 30–60 seconds. The browned bits left behind from the chicken will add extra flavor to the vegetables and sauce.
Blend the Sauce
- Transfer the cooked jalapeños, onion, and garlic to a blender. Add the sour cream and chicken broth, then blend until completely smooth and creamy.
Heat the Sauce
- Pour the blended sauce back into the same skillet. Heat gently over low to medium-low heat, stirring occasionally.
- Add the shredded Mexican cheese and stir until melted and incorporated.
Add the Lime
- Stir in the juice of one lime. Taste and adjust the seasoning or add more cheese if desired.
Return the Chicken to the Sauce
- Once the chicken is finished baking, transfer the thighs back into the skillet with the creamy jalapeño sauce.
- Spoon the sauce over the chicken and let everything warm together for a couple of minutes.
Garnish and Serve
- Serve the chicken over white rice or Mexican rice. Top with fresh cilantro and a sprinkle of Cotija cheese.
Notes
Estimated per serving, excluding rice:
Calories: ~590
Protein: ~51g
Carbohydrates: ~9g
Fat: ~38g
Saturated Fat: ~14g
Fiber: ~1g
Sugar: ~4g
Sodium: ~650mg
Nutrition information is an estimate and will vary depending on the specific brands and amounts of ghee, cheese, broth, and seasonings used.
Ingredients Note:
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.