This One-Pan Raspberry Jalapeño Cream Cheese Chicken is sweet, spicy, and creamy all in one easy dinner. Juicy chicken is topped with a smooth cream cheese layer and finished with a bright raspberry jalapeño glaze that adds just the right amount of heat and sweetness. Best of all, everything cooks in one pan for easy cleanup. If you love sweet and spicy chicken recipes, be sure to try my Jalapeño Peach Chicken for another bold and flavorful dinner idea!
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts are the base of this dish. If they are thick, pound them to an even thickness so they cook evenly. You can also use boneless chicken thighs.
- Seasonings: Garlic powder, onion powder, paprika, salt, and pepper give the chicken a simple, flavorful base. You can adjust the amounts to taste or add a pinch of cayenne if you want a little extra heat.
- Raspberry Preserves: This is the base of the glaze and adds sweetness and bold raspberry flavor. You can use seedless if you prefer a smoother sauce.
- Fresh Raspberries: These add a fresh, slightly tart flavor and help balance the sweetness of the preserves. If you don’t have fresh, frozen raspberries can work; just add them straight to the pan.
- Jalapeño: Adds a pop of heat to balance the sweetness. Remove the seeds for a milder flavor, or leave them in if you like more spice.
- Apple Cider Vinegar: Brightens the glaze and balances the sweetness. You can substitute with white vinegar or even a splash of lemon juice.
- Cream Cheese: Softened cream cheese creates a rich, creamy layer on top of the chicken. Let it sit at room temperature so it spreads easily.
- Mayonnaise: Mixed with the cream cheese to make it extra smooth and spreadable. You can substitute plain Greek yogurt for a slightly lighter option.
- Garnish (Optional): Fresh parsley and jalapeño slices add color and a fresh finish. You can skip them or adjust based on your taste.
FAQs
Is this chicken spicy?
It has a little heat from the jalapeño, but it’s not too spicy. The cream cheese and raspberry glaze help balance it out. For less heat, remove the seeds from the jalapeño or use less.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Just make sure they reach an internal temperature of 165°F.
Can I use frozen raspberries?
Yes, frozen raspberries work just fine. Add them straight to the pan; no need to thaw first.
Can I make Raspberry Jalapeño Cream Cheese Chicken without an oven-safe skillet?
Yes! You can sear the chicken and make the glaze in a regular skillet, then transfer everything to a baking dish. Add the chicken, spoon some glaze around it, spread the cream cheese mixture on top, and bake as directed.
Can I make this ahead of time?
You can! Sear the chicken and make the glaze ahead, then store them separately. When ready to cook, assemble and bake as directed.
What can I use instead of raspberry preserves?
You can use another fruit preserve like strawberry, blackberry, or even peach. The flavor will change slightly, but it will still be delicious.
Can I make Raspberry Jalapeño Cream Cheese Chicken less sweet?
Yes! Use less raspberry preserves or add a little extra vinegar or a squeeze of lemon juice to balance the sweetness.
Serving Ideas
- Easy Dinner Plate: Serve this chicken with rice, mashed potatoes, or pasta to soak up all that sweet and spicy glaze.
- Add a Vegetable: Pair with roasted Brussels sprouts, roasted parmesan green beans, or roasted asparagus for a balanced meal. The fresh veggies help balance the rich cream cheese layer.
- Lighter Option: Serve with a simple side salad or with cauliflower mashed for a lighter take. A squeeze of fresh lemon can brighten everything up.
How to Store One-Pan Raspberry Jalapeño Cream Cheese Chicken
Room Temperature: This chicken is best served fresh and should not sit out longer than 2 hours.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a covered skillet over low heat until warmed through.
Freezer: You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently. Tip: The sauce may separate slightly after freezing, but stirring while reheating will help bring it back together.
One-Pan Raspberry Jalapeño Cream Cheese Chicken
Ingredients
Chicken
- 4 boneless skinless chicken breasts, pounded to an 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 jalapeño, finely diced
- 1 teaspoon apple cider vinegar
- 1 tablespoon water
Cream Cheese Layer
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
For Serving (Optional)
- Fresh parsley, for garnish, optional
- 1 medium jalapeño, cut into rounds, for garnish, optional
Instructions
- Preheat oven to 375°F.
- Pat chicken dry. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- To an oven-safe skillet over medium-high heat, add olive oil. Once hot and shimmering, sear chicken 2 to 3 minutes per side until lightly golden. It will not be fully cooked yet, and that is okay. (It will finish cooking in the oven.) Remove chicken to a plate and set aside.
- Reduce heat to medium. To the same skillet, add raspberry preserves, fresh raspberries, diced jalapeño, apple cider vinegar, and water. Cook 2 to 3 minutes, gently mashing some raspberries and scraping up browned bits. The sauce should be slightly thick and glossy.
- Place the seared chicken back in the skillet. Spoon a small amount of glaze around the chicken, leaving most of the sauce in the pan.
- In a small bowl, mix cream cheese and mayonnaise until smooth. Spread evenly over the top of each chicken breast.
- Transfer skillet to the oven and bake 15 minutes.
- Remove the skillet from the oven. Spoon the raspberry glaze over the cream cheese layer and check the chicken’s internal temperature. Chicken is fully cooked at 165°F. If it hasn’t reached 165°F, return it to the oven and bake an additional 5 to 7 minutes, or until fully cooked.
- Let the chicken rest for 5 minutes. Spoon any extra glaze from the pan over the top, then garnish with fresh parsley and jalapeño slices for a pop of color and flavor, if desired.
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