A flavorful chicken dish topped with a creamy and spicy jalapeño sauce, perfect for a Tex-Mex inspired dinner.
Cook the bacon in a large skillet over medium heat until crispy. Remove and place on paper towels to drain, then crumble.
Cooking the bacon first allows you to use its rendered fat for added flavor in the next steps.
Drain all but 1 tablespoon of the bacon grease from the skillet. Reserve the remaining grease for later use.
Be cautious when handling hot grease; use a heat-resistant container for storage.
Season the chicken breasts with salt and pepper. Cook them in the skillet with the reserved bacon grease over medium heat until fully cooked, about 5 minutes per side. Remove and keep warm.
Ensure the chicken is cooked through by checking its internal temperature, which should reach 165°F (74°C).
In the same skillet, add the reserved bacon grease and cook the diced jalapeños for 1 minute.
Cooking the jalapeños releases their natural oils, enhancing their flavor.
Add minced garlic to the skillet and stir for another minute. Then pour in the chicken broth to deglaze the pan, scraping up any browned bits.
Deglazing the pan adds depth to the sauce by incorporating the browned bits into the liquid.
Stir in the cream cheese until melted, then add the shredded cheddar cheese and mix until smooth.
For a smoother sauce, ensure the cream cheese is at room temperature before adding.
Stir in the crumbled bacon and chopped cilantro. Pour the sauce over the cooked chicken.
Adding the cilantro at the end preserves its fresh flavor and vibrant color.
Garnish with diced avocado and serve with tortilla chips on the side.
For a more colorful presentation, add a sprinkle of diced tomatoes or green onions.
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