Chicken Breasts with Jalapeño Cheese Sauce Pressure Cooker Recipe
Seared chicken breasts smothered in a creamy jalapeño cheddar cheese sauce, all brought together in a pressure cooker for a fast yet flavorful meal perfect for any night of the week.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 teaspoons olive oil divided
- 4 boneless, skinless chicken breasts each about 5-6 ounces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- ¾ teaspoon chili powder
- ¾ teaspoon cumin
- ½ cup onion finely diced
- 3 jalapeños seeds and membranes removed, finely diced
- 2 cloves garlic minced
- ½ cup low-sodium chicken broth
- 4 ounces cream cheese ⅓ less fat recommended
- 1 cup shredded cheddar cheese heaping
Instructions
Instructions
- First, heat 2 teaspoons of the olive oil in a large skillet over medium-high heat until it’s shimmering and ready.
- While the oil heats, season your chicken breasts with salt, pepper, chili powder, and cumin evenly on both sides.
- Add the chicken breasts to the skillet and cook them for about 6 to 7 minutes on each side until they’re golden and cooked through.
- Take the chicken off the skillet and set it aside on a plate.
- Add the remaining 2 teaspoons of olive oil to the same skillet and toss in the diced onions and jalapeños. Let them sauté for 3 to 4 minutes.
- Stir in the minced garlic and cook for just 30 seconds until fragrant.
- Pour in the chicken broth, bring to a simmer and scrape the browned bits from the pan.
- Lower the heat and stir in the cream cheese until smooth.
- Add the shredded cheddar cheese and whisk until the sauce is creamy. Return the chicken to the skillet, coat in sauce and simmer a few minutes.
- Serve chicken breasts with extra sauce spooned over the top and enjoy!
Notes
We love serving this with rice, cauliflower rice, quinoa, polenta, or mashed potatoes. Leftovers stay great in the fridge for 3 days. Reheat with a splash of broth for a smooth sauce refresh.