Chili Jack Chicken

Chili Jack Chicken

"'I'm a mother, military wife and full-time pharmacist, so I appreciate quick recipes,' says Karen Dunavant of Aiea, Hawaii. 'I increase the recipe for this flavorful chicken when company comes.'"
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25 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  • Prep

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  1. In a large skillet, brown chicken in butter an oil for 10 minutes; drain. Add the broth, chilies, mustard, garlic and salt. Simmer, uncovered, for 10 minutes or until chicken juices run clear. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.


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This is very tasty! I made some variations though. I cubed the chicken breast. Instead of one can of green chilis, I used diced tomatoes with green chilis. I also used egg noodles instead of r...

DELICIOUS!! Since my husband is a diabetic, I cubed the chicken and used fat-free chicken broth and fat-free sour cream. It was a wonderful dish that is healthy but tastes like it came from a re...

The cheese really makes this recipe. I doubled the recipe, used chicken tenders in place of chicken breasts and only used 1/2 can of the green chilis. I wanted to add the whole can but didn't ...

Yum! This was so tasty. Definitely will make again

this is delicious. i left out the cream, since i didn't have any when i made it and i used a german stone ground mustard. my boyfriend practically inhaled his and was very disappointed to find o...

Love! Love! Love! Substituted Sour cream for the Whipping cream, otherwise everything else was the same. I will definately make again!!!

It's easy, quick, and tasty.

This was okay. I added an extra can of green chilies because we really like them and the flavor was still pretty mild. I will probably make it again but make a few changes. It's a good base r...

We really liked this dish. A great amount of spice and, oh, love that cheese!

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