4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

1/2 cup jalapeños, sliced (fresh or pickled)

1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup chicken broth

2 cloves garlic, minced

1 tablespoon butter

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Preheat the oven to 375°F (190°C).
Mix garlic powder, smoked paprika, cumin, salt, and pepper in a small bowl. Rub the seasoning onto both sides of the chicken breasts.
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken breasts for about 3-4 minutes per side. Remove from skillet and set aside.
In the same skillet, melt butter. Add garlic and jalapeños, sautéing for 1-2 minutes.
Stir in cream cheese, sour cream, and chicken broth until smooth.
Return the chicken breasts to the skillet and top with shredded cheddar cheese.
Bake in the oven for 15-20 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted.
Garnish with fresh cilantro and serve with lime wedges.

Spicy Level: Adjust jalapeños to your preferred spice level, or try using serrano peppers for more heat.

Cheese Options: Use a mix of cheddar and Monterey Jack, or experiment with pepper jack for extra spice or mozzarella for a mild, gooey texture.

Chicken Alternatives: Chicken thighs can be used for a juicier result.

Add Vegetables: Toss in sautéed onions, bell peppers, or spinach for extra flavor.