Easy Chicken Jalapeño is a flavorful entrée featuring seasoned, pan-seared chicken breasts finished with a brown-butter, slightly sweet and mildly spicy sauce.
If you want a simple, tasty chicken dinner made with just a few ingredients, this Easy Chicken Jalapeño is a great choice. Boneless chicken breasts are seasoned and pan-seared in butter, then finished with an easy jalapeño pepper jelly sauce. The whole dish comes together in under 20 minutes.
Jalapeños add a pleasant kick to many recipes. If you prefer less heat, remove the seeds before slicing. Despite the name, this recipe is family-friendly and not overly spicy—the jalapeño jelly contributes mild heat and sweetness rather than intense heat.
Scroll down for a printable recipe card.
Prepare the Chicken Breasts
Note: The recipe yields four servings as written. For smaller portions you can halve the recipe. If using a large breast, slice horizontally to make cutlets for quicker, more even cooking.
Pat chicken breasts dry. Lightly season both sides with salt, pepper, and garlic powder. Place each breast between two pieces of plastic wrap and pound with the flat side of a meat mallet or heavy skillet to about 1/2″ thickness, keeping the pieces intact.
Pan-Sear the Chicken
In a large skillet (cast iron works well), melt 2 tablespoons butter over medium-high heat. Add the chicken breasts in a single layer and cook undisturbed for 4–5 minutes. Flip carefully and cook the other side 4–5 minutes, or until the internal temperature reaches 165°F (time will vary with thickness).
Transfer the cooked chicken to a plate and cover loosely with foil to keep warm. Do not wipe out the skillet—those browned butter bits will make the sauce.
Make the Sauce
Reduce heat to medium. Add 1/2 cup jalapeño pepper jelly to the skillet and whisk or stir into the leftover browned butter and fond. Bring to a gentle boil, stirring until the jelly melts completely and the sauce becomes smooth and glossy. Remove from heat.
Serve Easy Chicken Jalapeño
Place a chicken breast on each plate and spoon the warm jalapeño jelly sauce over the top. For a colorful finish, garnish with sliced jalapeños (seeds removed if you prefer less heat) and a spoonful of salsa.
Garnishes are optional—the chicken with sauce alone is delicious and well balanced between buttery, sweet, and mildly spicy flavors.
A Note About Jalapeño Pepper Jelly
Homemade jalapeño jelly works wonderfully, but many grocery stores sell commercial varieties. Pepper jelly can also be served with cream cheese and crackers if you have leftovers.
This recipe is straightforward and flavorful—perfect for a quick weeknight dinner or a simple meal to share. I hope you enjoy it.
Recipe
- 4 medium boneless, skinless chicken breasts (approx. 6 ounces each)
- Salt, pepper, garlic powder, to lightly season
- 2 Tablespoons butter
- 1/2 cup jalapeño pepper jelly
- Sliced jalapeños (seeds removed)
- Salsa
- Pat chicken dry and season both sides with salt, pepper, and garlic powder. Place each breast between plastic wrap and pound to about 1/2″ thick.
- In a large skillet, melt butter over medium-high heat. Add chicken in a single layer and cook undisturbed 4–5 minutes per side, until internal temperature reaches 165°F. Transfer to a plate and cover with foil to keep warm. Do not clean the skillet.
- Reduce heat to medium. Add jalapeño jelly to the skillet and stir into the browned butter and browned bits. Bring to a boil, stirring until fully incorporated and smooth. Remove from heat.
- To serve, place chicken on plates and spoon the sauce over each piece. Garnish with jalapeño slices and salsa if desired. Enjoy!
Calories were estimated using commercially prepared jalapeño jelly; values vary by brand. Adjust garnish and jalapeño seed removal for desired heat level.
Original recipe source: Juanita Alexander, Southern Living Cookbook (1992).
