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Seared Chicken Breast with Creamy Jalapeno Cilantro Sauce
and mushrooms / roasted sweet potatoes

Active: 40 Total: 40

With a spicy, creamy sauce, this seared chicken breast is simple to execute but loaded with flavor. Roasted sweet potatoes are a perfect accompaniment. This meal was first featured in 2022.
Smarts: If you want to keep the spice to a minimum be sure to slice the jalapenos lengthwise and remove the seeds first. 



Seared Chicken Breast with Jalapeno Cilantro Sauce:
  • Mushrooms, any button - 12 oz , sliced (look for pre-sliced to save time)
  • Garlic - 2 cloves , peeled
  • Jalapenos - 2 , chopped; slice in half lengthwise and remove seeds for less heat
  • Cilantro leaves - 1 cup
  • Mayonnaise - 1/4 cup
  • Lemon juice - 2 tsp
  • Cumin - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 1/2 lbs , halved to thin
  • Paprika - 1 tsp
  • Garlic powder - 1 tsp
  • Butter - 2 Tbsp
  • Oil, cooking - 2 Tbsp
Roasted Sweet Potatoes:
  • Sweet potatoes - 1 lb , peeled and cubed
  • Oil, cooking - 1 Tbsp


  1. Sweet potatoes - (If prepping right before cooking, get oven heating first.) Prep as directed. (Can be done up to 5 days ahead)

  2. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)

  3. Garlic / Jalapenos / Cilantro - Prep as directed and combine. (Can be done 1 day ahead)

  4. Make sauce - Combine garlic, jalapenos, and cilantro in a food processor or blender and pulse until chopped into small pieces. Add mayonnaise, lemon juice, and cumin and blend until it reaches your desired consistency - completely smooth or slightly chunky. Add some water if needed to help it blend. (Can be done 1 day ahead)

  5. Chicken - Slice in half lengthwise to thin. Season on both sides with paprika, garlic powder, and some salt and pepper. (Can be done 1 day ahead)

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  1. Heat oven to 425F / 218C.

  2. Toss sweet potatoes with cooking oil (portion for sweet potatoes) and season with some salt and pepper. Spread out on a sheet pan in an even layer (use two sheet pans if needed to prevent overcrowding). Roast until golden and crispy, shaking the pan halfway through, 18 to 22 minutes.

  3. Heat a large skillet with butter over medium heat. Add mushrooms and saute until very tender and deep golden brown, 8 to 10 minutes. Transfer mushrooms to a serving platter and season generously with some salt. Cover to keep warm.

  4. Return skillet to medium heat and add cooking oil (portion for chicken) to heated pan.

  5. Sear chicken breasts on both sides until cooked through, 6 to 8 minutes total (depending on thickness). Do this in batches if needed, adding chicken to the plate with the mushrooms as it finishes cooking.

  6. Serve chicken and mushrooms with sweet potatoes on the side. Drizzle jalapeno cilantro sauce over chicken (and over sweet potatoes, if you like). Enjoy!



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