The key to this dish lies in selecting the right ingredients, especially fresh produce and quality chicken. Whenever possible, I pick jalapeños that are firm and vibrant green, as they carry the best flavor and heat. For the creaminess, I lean towards full-fat dairy options—they make all the difference in texture and taste. I’ve also found that using homemade or good-quality chicken stock elevates the sauce beyond the usual weeknight meal.

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1–2 fresh jalapeños, seeded and finely chopped (adjust to heat preference)
• 1 cup heavy cream
• 1/2 cup chicken broth or stock
• 1/2 cup shredded Monterey Jack or mozzarella cheese
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

If you prefer a lighter twist, substituting half-and-half for heavy cream works well, though the sauce won’t be quite as rich. For a dairy-free option, coconut cream can be a surprising but delicious swap, adding a subtle sweetness that balances the heat.