Chicken with Jalapeno Cream

adapted from: howsweeteats.com
Weight Watchers® PointsPlus® 

Recipes Content


Last night I really wanted something rich and indulgent. More specifically I wanted to run across the street and purchase this insanely good jalapeno chicken pasta that is the stuff dreams are made of and sit on my couch and catch up on some TV I am embarrassed to admit I watch. Yes Gossip Girl was part of it and I may be in denial it is coming to an end. So instead of completely indulging, I whipped up this delicious chicken with jalapeno cream sauce. It is perfect on it’s own, over rice, cauliflower rice, or pasta and is very easy to make. It also keeps in the fridge really well, which is where my three other pieces of chicken are currently hanging out, calling my name.

Prep Time

Chicken with Jalapeno Cream

Prep Time: 
Cook Time: 
Total Time: 


  • 24 oz boneless skinless chicken breasts
  • Salt and pepper
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 U jalapenos, seeded and minced (or 1 poblano for a milder flavor)
  • 2 tbsp onion, minced
  • 2 U garlic cloves, minced
  • 1 tbsp flour (or arrowroot for low carb and gluten free)
  • 1/2 cup skim milk
  • 1 cup canned nonfat evaporated milk
  • 2 tbsp Parmesan cheese
  • 1/2 U lemon, juiced

Nutritional Facts

Serving Size: 
6 oz. (301g)
Amount Per Serving
Calories 314
Calories from Fat 80
% Daily Value *
Total Fat 9g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 97mg
Sodium 209mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 10g
Protein 43g


  1. Preheat the oven to 350. Season the chicken breasts with salt and pepper.
  2. Heat an oven proof pan over medium high heat. Add the vegetable oil. Once it is nice and hot, sear the chicken breasts on both sides and then place in the oven to cook for 20-25 minutes. You want the chicken to reach an internal temperature of 165 degrees but cooking time might vary slightly depending on the thickness of the breast.
  3. Using a small sauce pan, melt the butter over medium heat. Add the onions, jalapenos, and garlic and cook for about 3 minutes. Then whisk in the flour to create a roux.
  4. Turn the heat down to medium low and add the skim milk and evaporated milk. Cook for about 7 minutes until it begin to thicken. Turn off the heat and stir in the cheese. Taste and season with salt and pepper.
  5. Right before serving, squeeze the lemon over the chicken breasts and spoon the sauce over.


For true low carb use full fat dairy since there is some sugar in nonfat milk and nonfat evaporated milk.

† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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4 servings 6 oz. (301g) 314 cal 12 g 9 g 43 g 1 g 3 g 97 g 209 g 10 g

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