Chicken with Jalapeño Onion Gravy

Last week I posted a Jalapeño Cheddar Turkey Burgers recipe that turned my kitchen upside down.  They were so delicious that suddenly I realized that I don't hate jalapeños at all--I just needed to try cooking with them!  I had picked up two peppers and only used one with the burgers, leaving me one little green flavor filled vegetable to make something new and exciting with.

I found a recipe for grilled chicken that included an onion jalapeno recipe on the side and decided to make it my own way, in 1 skillet, just like I had done with Cast Iron Skillet Cajun Chicken a few months back.  It's so much easier to make everything in one pan!

I got out the cast iron skillet and got to work.  First I sliced a medium onion and diced a jalapeño pepper and added them to a heated cast iron skillet with some olive oil.

I let the pepper and onion cook for about 6 minutes, until the onions started getting transparent.  Next, I cut the chicken breasts in half and seasoned both sides with salt, pepper, and powdered garlic.  I added them to the skillet and cooked each side for about 3-5 minutes, then flipped them and browned the other side.

To make the gravy, I added 1 cup of the water, a chicken bouillon cube, brown sugar, bay leaves and parsley and brought the mixture to a simmer.  I lowered the heat and let the chicken cook in the sauce for 15 minutes.  After the chicken was cooked throughout, I mixed the remaining 1/4 cup of water with some cornstarch and mixed it with a fork to make sure there were no chunks of cornstarch remaining.  I added the mixture to the gravy and stirred and immediately could tell the sauce was thickening.  I removed the pan from the burner after about 3 minutes.

I served the finished chicken with some mashed potatoes for the gravy.

I would have guessed this would have turned out pretty spicy, but the gravy was actually very sweet and oh so delicious.  When mixed with the mashed potatoes the gravy was a dream!  The chicken was utterly fantastic but I just couldn't get over how good the gravy turned out.  This is absolutely one of the best recipes I have made yet and I can't wait to do it again.  I even saved some jalapeño seeds to plant so I could grow my own peppers because I am hooked!  If you think you aren't a pepper fan, just trust me on this one and try it.  My husband and I had no leftovers for this one.

Chicken with Jalapeño Onion Gravy Recipe

Ingredients:

1 cup sliced onion
1 jalapeño
1 tablespoon olive oil
2 chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 1/4 cup water
1 chicken bouillon cube
2 tablespoons brown sugar
1 teaspoon crushed bay leaves
1 tablespoon parsley
2 teaspoons cornstarch

Instructions:

Slice a medium onion into thin strips and dice the jalapeño pepper. Add to a heated cast iron or nonstick skillet with about and added them to a heated cast iron skillet with some olive oil. Cook over medium heat for about 5-7 minutes, stirring frequently. Cut the chicken breasts in half and season each side with salt, pepper, and powdered garlic. Once the onions begin to carmelize, add the chicken and cook for 3-5 minutes on each side. To make the gravy, add 1 cup of the water, the chicken bouillon cube, brown sugar, bay leaves and parsley and bring the mixture to a simmer. Lower the heat and let the chicken cook in the gravy for 15 minutes.. After the chicken is cooked throughout, mixed the remaining 1/4 cup of water with cornstarch and mix it with a fork to remove any chunks. Add the mixture to the gravy and stir. After 2-3 minutes, remove pan from heat and serve.