Cheesy Jalapeño Chicken Skillet – High Protein One Pan Dinner
My garden is still going strong, and I’ve got more jalapeños than I know what to do with 🌶️. Honestly, I’m thrilled because this recipe uses four of them—and it’s become one of my favorite ways to make chicken not so boring.
Chicken often gets labeled as bland, but this skillet recipe is anything but. Smoky spices, fresh jalapeños, creamy Greek yogurt, and gooey melted cheese transform basic chicken into a flavorful, high-protein dinner. Best part? It’s all made in one pan for easy cleanup.
yummmmm!
Why You’ll Love This Recipe
Protein powerhouse: With about 45 grams of protein per serving, this dish keeps you full and supports lean muscle.
One pan wonder: Everything cooks in the same skillet—less mess, less stress.
Garden friendly: A delicious way to use up extra jalapeños.
Garlic shortcuts: Use pre-minced garlic or garlic paste if chopping isn’t your thing.
Bright finish: Fresh cilantro and a squeeze of lemon or lime balance the richness.
Ingredients
2 large chicken breasts, cut lengthwise into 3 cutlets each (6 total)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
Salt & pepper to taste
3–4 fresh jalapeños, sliced (remove seeds for less heat)
3 cloves garlic, minced (or 1–2 tsp jarred garlic)
½ cup low-sodium chicken broth
½ cup plain Greek yogurt (nonfat or 2%)
1 cup shredded Monterey Jack or mozzarella cheese
2 tbsp fresh cilantro, chopped
Juice of ½ lemon or lime
Instructions
Heat olive oil in a large skillet over medium heat. Season chicken with paprika, cumin, salt, and pepper. Cook 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, sauté jalapeños and garlic for 2–3 minutes until softened.
Deglaze with chicken broth, scraping up any browned bits. Remove skillet from heat.
Temper the yogurt: This is key! If you add Greek yogurt straight into a hot pan, it can curdle and look grainy. To prevent that, whisk 2–3 tablespoons of the hot broth into the yogurt in a small bowl first. This gradually raises the temperature of the yogurt so it blends smoothly. Then stir this mixture back into the skillet off the heat.
Return chicken to the skillet, spoon sauce over top, and sprinkle with shredded cheese. Cover for 2–3 minutes until cheese melts.
Garnish with fresh cilantro and a squeeze of lemon or lime juice before serving.
Nutrition (per serving, 1/4 recipe)
Calories: ~356
Protein: ~45 g
Fat: ~17 g
Carbs: ~3 g
Fiber: ~0.4 g
This recipe proves you don’t need to eat plain chicken and broccoli to hit your protein goals—flavor and nutrition can live in the same skillet.
Serving Ideas
Pair with roasted broccoli, Brussels sprouts, or green beans to boost fiber.
Serve over cauliflower rice for a low-carb option or with tortillas for a Tex-Mex twist.
