Emily's Original Jalapeno Pan Chicken

This is my go-to chicken recipe for my Sunday meal prep.  I usually put the chicken in the marinade while my coffee is brewing in the morning and then cook it later that day.  It is flavorful with just a hint of tang.  It is also AMAZING on pork!

  • 2 boneless-skinless chicken breasts, butterflied all the way through so you have 4 pieces, or 4 boneless-skinless chicken thighs
  • 2 Tbsp Emily's Original Jalapeno Hot Sauce
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive or avocado oil

Mix the Emily's Original Jalapeno Hot Sauce, garlic salt, pepper, and oil in a Tupperware or Ziploc bag just large enough for the chicken to fit. Then add the chicken pieces, turn them to coat with the marinade and seal.  Marinade for 1-24 hours in the refrigerator or for 20 minutes on the countertop.  

Using a dry non-stick pan with a lid that fits, heat over med-high until it comes up to temp.  That takes about 2 minutes on my stove.  Place 2 pieces of chicken in the pan and cover halfway by tilting the lid at an angle. Do not move them for 3 or so minutes.  Check to make sure they are nicely browned on the first side, and flip. Repeat the tilted lid method for the second side.  Repeat with the remaining chicken.  Make sure the chicken is fully cooked by checking that the internal temp is 165F or by cutting into the thickest part of the thickest piece of meat and making sure the juices run clear.  

Let rest for 5-10 minutes for a juicy piece of chicken.  Enjoy with rice, in a pasta dish, over a salad, in a wrap or taco!

Bonus: After the chicken is done make a pan sauce with the fond!

  • Use either 1/4 cup of white wine, or a shot of reposado tequila
  • 1/2 cup low sodium or homemade chicken broth 
  • 2 pats of butter (about 1 Tbsp)

Pour the alcohol into the pan over med heat. If using tequila be very carful - it might flambé because the alcohol content is high.  Using a non-stick safe spatula, gently scrape the fond to release.  After the alcohol has reduced a bit, add the stock.  Let the mixture reduce by half. Taste for salt and to make sure the alcohol has cooked off.  If it hasn't cooked off, add a tbsp of water and reduce again.  When you are satisfied with the taste of the sauce, turn off the heat and add the butter. Stir to combine and pour over the chicken.