The spicy, creamy sauce is so good, you’ll want to lick the plate.
Let’s first talk about the real star of the dishthe creamy jalapeno-lime sauce.
Lime juice also elevates the brightness of the jalapeno slices so they’re both hot and citrusy.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong
)boneless, skinless chicken breasts, patted dry
3Tbsp.olive oil, divided
2(2 oz.
onion)
2mediumgarlic cloves, minced (about 1 Tbsp.)
Stir together coriander, cumin, chili powder, and 1/2 teaspoon of the salt in a large bowl.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong
Add chicken and toss until evenly coated, pressing to adhere.
Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium until shimmering.
Add remaining 1 tablespoon oil to skillet.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong
Cook, stirring often, until softened, about 5 minutes.
Stir in garlic and cook, stirring constantly, until fragrant, about 1 minute.
Stir in broth and bring to a boil over high.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong
Reduce heat to medium and cook until liquid reduces slightly, 2 to 3 minutes.
Stir in cream cheese and cilantro into broth mixture until smooth and creamy, about 2 minutes.
Stir in lime juice and remove from heat.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong
Add Cheddar cheese in 2 or 3 batches, stirring until melted and smooth before adding the next batch.
Nestle chicken back into skillet.
Sprinkle with jalapeno slices and cilantro leaves.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong
Serve over rice with lime wedges.

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong

Credit:Kyle Carpenter; Food Stylist: Renu Dhar; Prop Stylist: Abby Armstrong