• 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, chopped (for garnish)


  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add diced onions and minced garlic. Sauté for 2-3 minutes until onions are softened.
  4. Add diced green chilies, cumin, paprika, salt, and black pepper to the skillet. Stir well to combine the ingredients.
  5. Pour in chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes.
  6. Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes.
  7. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
  8. Sprinkle shredded Monterey Jack cheese over the chicken and sauce. Cover the skillet and cook for an additional 3-4 minutes until the cheese has melted and the chicken is heated through.
  9. Garnish with freshly chopped cilantro before serving.

Nutrition Information (per serving):

  • Calories: 480
  • Fat: 34g
  • Protein: 37g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Net Carbs: 5g

Please note that the nutrition information provided is an estimate and can vary depending on the specific ingredients used and the portion sizes.