Sweet and Savory Jalapeño Jelly Chicken
MaKayla Hanks | Easy Meals & Real Life cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Lori Jenkins on SeeMeCook
Tender baked chicken is covered in a creamy garden-vegetable cream cheese sauce sweetened with jalapeño jelly and seasoned with ranch. Melted mozzarella or pepper jack provides a cheesy finish, while the completed dish is spooned with extra sauce before serving.
- Time
- 60 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main ingredients
- 120 g
- 25 g
- 150 g
- 2 g
Chicken seasoning
- 3 g
- 2 g
- 1 g
- 30 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 1.43 kg before cooking, which is about 285 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)).
Lightly coat a 9x13-inch baking dish with cooking spray.
Place the chicken in an even layer in the prepared baking dish. If using whole breasts or thighs, arrange them without overlapping; if using diced chicken, spread the pieces evenly.
Sprinkle the garlic powder, smoked paprika, and black pepper evenly over the chicken.
In a bowl, whisk the softened garden vegetable cream cheese until smooth enough to combine.
Add the jalapeño jelly, chicken broth, and ranch seasoning to the cream cheese. Whisk until the sauce is as smooth and evenly blended as possible.
Pour the sauce evenly over the seasoned chicken, making sure the pieces are well coated.
Cover the baking dish tightly with aluminum foil. Bake at 400°F (200 °C) according to the chicken cut: thin-cut breasts or 1-inch diced chicken for 20–25 minutes; regular breasts about 1 inch thick for 28–35 minutes; large breasts 1½–2 inches thick for 35–45 minutes; or boneless skinless thighs for 30–40 minutes.
During the final 5–10 minutes of baking, remove the dish from the oven and carefully remove the foil.
Scatter shredded mozzarella or pepper jack cheese over the chicken. Return the uncovered dish to the oven and bake for 5–10 minutes, until the cheese is melted and bubbling lightly.
Check the thickest piece of chicken with an instant-read thermometer; it is done when it reaches 165°F (74 °C) (74°C (165 °F)). If necessary, continue baking until it reaches that temperature.
Remove the dish from the oven and let it rest for 5–10 minutes so the sauce can thicken slightly.
Garnish with bacon crumbles or fresh parsley, spoon some of the sauce over the chicken, and serve.
Notes
Serve with mashed potatoes, white rice, buttered egg noodles, roasted broccoli, green beans, or a side salad. Choose the baking time based on the thickness and cut of chicken, and always verify doneness with a thermometer.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 598
- Protein
- 51 g
- Carbs
- 29 g
- Fat
- 30 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
