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Four baked chicken breasts topped with whole green chiles and melted Monterey Jack in a glossy jalapeño glaze, with pan sauce being spooned over the top.

Chili-Cheese Chicken

A spoonful of jalapeño jelly turns into a glossy glaze over this baked chicken. Roasted green chiles and melting Monterey Jack make the sweet, gentle heat feel like supper.

By Betty Lou Gardner45 minUpdated 2026-08-25

This Chili-Cheese Chicken turns a jar of green jalapeño jelly into a tangy honey-Dijon pan sauce. Whole roasted green chiles and sliced Monterey Jack go on during the final bake, keeping the recipe easy enough for a weeknight while still making it feel special. Serve it with rice, beans, or warm tortillas to catch every spoonful of sauce.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use the bigger baking dish so the chicken isn’t crowded. The sauce thickens more than it looks like it will, so I put extra rice on the table. The pan is usually scraped clean.

How to Make Chili-Cheese Chicken

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Green jalapeño jelly, white wine vinegar, Dijon mustard, and honey being whisked into a smooth glaze in a cream-colored baking dish.
01

Prepare the Glaze

Warm the jalapeño jelly, vinegar, Dijon mustard, and honey in the baking dish just until smooth and pourable.

Four seasoned chicken breasts arranged side by side in a baking dish and coated with glossy jalapeño glaze before baking.
02

Coat and Start the Chicken

Pat the chicken dry, season it lightly, turn it in the warm glaze, and bake it uncovered.

Whole roasted green chiles and slices of Monterey Jack cheese layered over four partially baked chicken breasts in the glazed baking dish.
03

Add the Chiles and Cheese

Lay one opened green chile over each chicken breast, cover with sliced Monterey Jack, and spoon a little glaze over the top.

Chili-cheese chicken finishing in the oven with melted Monterey Jack over green chiles and bubbling glaze around the chicken.
04

Finish Baking

Return the dish to the oven until the cheese melts, the sauce bubbles, and the chicken reaches 165°F.

05

Rest and Serve

Let the chicken rest briefly, then spoon the glossy pan sauce over each portion and add the optional garnishes.

Four baked chicken breasts topped with whole green chiles and melted Monterey Jack in a glossy jalapeño glaze, with pan sauce being spooned over the top.

Chili-Cheese Chicken

A spoonful of jalapeño jelly turns into a glossy glaze over this baked chicken. Roasted green chiles and melting Monterey Jack make the sweet, gentle heat feel like supper.

By Betty Lou Gardner

Prep10 minCook30 minTotal45 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Jalapeño Glaze

Chicken

Optional Garnish

Instructions

  1. 6 tablespoons green jalapeño jelly, 3 tablespoons white wine vinegar, 2 tablespoons Dijon mustard, 2 tablespoons honey
  2. 4 boneless, skinless chicken breast halves, salt, black pepper
  4. 1 (7-ounce) can whole roasted green chiles, 5 ounces Monterey Jack cheese
  6. Fresh cilantro, lime wedges

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: 1 chicken breast

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
380
Carbohydrates
9.5 g
Protein
47.5 g
Fat
15.5 g
Saturated Fat
7.5 g
Cholesterol
160 mg
Sodium
370 mg
Fiber
0.3 g
Total Sugars
9 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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