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Black platter of Raspberry Jalapeño Cream Cheese Chicken on a wooden table from overhead.
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One-Pan Raspberry Jalapeño Cream Cheese Chicken

This One-Pan Raspberry Jalapeño Cream Cheese Chicken is sweet, spicy, and creamy all in one easy dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Keyword: One-Pan Raspberry Jalapeno Cream Cheese Chicken
Servings: 4 people
Calories: 575kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 575kcal