Juicy seared chicken, a smooth cream cheese layer, and a glossy raspberry jalapeno glaze come together in one skillet. The glaze is sweet, a little tart, and gently spicy; the cream cheese keeps every bite rich. You can sear the chicken and cook the glaze ahead, then assemble and bake when you are ready. For another sweet-heat skillet dinner, try our Bourbon Blackberry Pork Chops
Why You’ll Love This Recipe
- One pan from sear to bake, so cleanup stays simple.
- Sweet raspberry, mild jalapeno heat, and a creamy topping in every bite.
- Weeknight-friendly: about 40 minutes start to finish.
- Easy to prep ahead and finish in the oven at dinner time.
Tips for Success
- Pound the chicken to an even thickness so it cooks through at the same time.
- Seed the jalapeno for mild heat, or leave some seeds in if you want more spice.
- Soften the cream cheese first so it spreads in a thin, even layer.
- Spoon glaze around the chicken before baking, then ladle more over the cream cheese after it comes out of the oven.
- Use an instant-read thermometer and pull the chicken at 165°F. Rest 5 minutes before serving.
Ingredients and Substitutions
Chicken
Boneless, skinless chicken breasts are the base. Pound thick pieces so they cook evenly. Boneless, skinless thighs work the same way; cook until they reach 165°F.
Seasonings
Garlic powder, onion powder, paprika, salt, and pepper give the chicken a simple crust. Add a pinch of cayenne if you want more heat, or swap regular paprika for smoked paprika.
Raspberry preserves
This is the sweet backbone of the glaze. Seedless preserves make a smoother sauce. Strawberry, blackberry, or peach preserves also work if that is what you have.
Fresh raspberries
They add tartness and texture. Frozen raspberries are fine; add them straight to the skillet, no thawing needed.
Jalapeno
This is the heat in the glaze. Remove the seeds and membranes for a milder dinner, or leave them in for more spice.
Lime juice
Brightens the glaze and cuts the sweetness of the preserves. Lemon juice or apple cider vinegar can stand in at the same amount.
Cream cheese
Softened cream cheese spreads into a rich layer on the chicken. Full-fat holds up best in the oven. Let it sit at room temperature so it mixes smoothly.
Mayonnaise
Loosens the cream cheese so it spreads in a thin, even layer. Plain Greek yogurt or sour cream can replace it.
Garnish
Parsley and jalapeño slices are optional. Skip them, or use chopped cilantro or green onion instead.
Storage Tips
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in the microwave or in a covered skillet over low heat.
Freeze cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly and stir the glaze if it separates.
Raspberry Jalapeno Cream Cheese Chicken
Ingredients
Chicken
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Raspberry Jalapeño Glaze
- ¾ cup (240 g) raspberry preserves
- ½ cup (61.5 g) fresh raspberries
- 1 medium jalapeno, finely diced
- 1 teaspoon fresh lime juice
- 1 tablespoon water
Cream Cheese Layer
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
For Serving (optional)
- Fresh parsley
- 1 medium jalapeno, sliced into rounds
Instructions
Season and sear the chicken
- Heat the oven to 375°F.
- Pat the chicken dry. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side, until lightly golden. It will not be cooked through. Transfer to a plate.
Make the glaze
- Lower the heat to medium. Add the raspberry preserves, fresh raspberries, diced jalapeno, lime juice, and water to the same skillet.
- Cook 2 to 3 minutes, mashing some of the berries and scraping up the browned bits, until the glaze looks slightly thick and glossy.
Assemble the cream cheese layer
- Return the chicken to the skillet. Spoon a little glaze around the pieces, leaving most of the sauce in the pan.
- Stir the cream cheese and mayonnaise until smooth. Spread the mixture over the top of each chicken breast.
Bake and finish
- Bake 15 minutes.
- Spoon glaze over the cream cheese. Check the thickest part of the chicken; it should read 165°F. If needed, bake 5 to 7 minutes more.
- Rest 5 minutes. Spoon extra glaze from the pan over the chicken. Garnish with parsley and jalapeno slices if you like
This Recipe was inspired by the One-Pan Raspberry Jalapeño Cream Cheese Chicken by Iamhomesteader.com