Jalapeño Cheese Chicken with Cauliflower is a sumptuous savory dish that makes everyone happy. A little spicy, a lot of cheesy, it’s a one pan meal that works year-round!
Gluten Free and Low Carb
I love this dish because it is gluten free and low carb. The hubs and I have to watch everything we eat these days. I miss desserts but enjoying a satisfying meal that fills you up is just as good!
When the cooler weather hits (when is it ever cool in Texas?) I know I will be making Jalapeño Cheese Chicken with Cauliflower. It’s a nice one pan meal that really satisfies!
I made a side of mashed potatoes to go with my Jalapeño Cheese Chicken with Cauliflower but you can also pair with quinoa, rice or served over chopped steamed vegetables. I used chicken thighs for this recipe, but you can use any type of chicken you like – even chicken wings! With food prices going up every day just purchase the chicken that works for your budget! I think this recipe would be luscious over noodles.
Kick up the Spice!
I swear, fresh jalapeños from the supermarket get milder every time I purchase them! The ones in these photos had the heat level of a bell pepper! It’s bananas! Use whatever spice level of fresh pepper you like. However, canned jalapeños are not an option as they are canned in vinegar and will curdle your cheese sauce. But If you drain the canned jalapeños well, you can certainly use them as a garnish for your chicken.
You could switch out the cauliflower for broccoli or even sliced zucchini. As long as the vegetable is low acid (not tomatoes) I think it is fine. Kale? Not sure. Potatoes? Maybe. I like cauliflower and cheese so that was my vegetable pairing of choice. You do you!
Jalapeño Cheese Chicken with Cauliflower is wonderful
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Chicken:
2 tbsp. olive oil (30ml)
1 tbsp. butter (15g)
1 lb. boneless chicken breasts (500g)
Salt and pepper to taste
Vegetables:
2 tbsp. olive oil (30g)
1 small onion, sliced (2oz/56g)
2–3 fresh jalapeños, seeded and sliced
2 cups fresh cauliflower, chopped (128g)
Sauce:
1 cup chicken broth (240 ml)
1 tbsp. cornstarch (7g)
1 cup heavy cream (240 ml)
1 ½ cups shredded sharp cheddar cheese (175g)
½ tsp. chile powder or paprika (2g)
Instructions
Heat the olive oil and butter in a medium sauté pan. Add the chicken breasts and brown for 5 minutes on one side, flip and then brown for another 4 minutes or until an internal meat thermometer reads at least 135°F (63°C). Cover while cooking if desired. Remove the chicken breast to a separate plate after they are browned.
To pan grill the vegetables, melt the 1 tbsp. of the extra olive oil to the pan. Add the sliced onions and jalapeños and sauté until browned and golden, about 5 minutes over high heat. Remove to a separate bowl. Add the remaining olive oil to the pan and add the cauliflower. Brown for 4-5 minutes then remove to a separate bowl.
For the sauce, set aside ¼ cup of the chicken broth in a small bowl. Whisk in the cornstarch and set aside. Add the remaining chicken broth to the cooking pan, scraping up any browned bits for the bottom of the pan. Stir in heavy cream, heating gently over medium low heat. Whisk the cornstarch mixture again then pour into the cooking pan. Stir until the sauce is slightly thickened. Add the shredded cheese, stirring until the sauce is smooth and the cheese is melted. Stir in the chile powder for color.
Return the chicken breasts and any accumulated juices to the pan. Add the cauliflower. Spoon the sauce over the chicken breasts and cauliflower and simmer for 1-2 minutes. Serve warm garnished with the onions and jalapeños.
Notes
Safe cooking temperature for chicken is 165°F (73.9°C). However, chicken will continue to cook after it is browned and while simmering in the cheese sauce.
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