Description
One Pan Cheesy Jalapeño Chicken is a vibrant and creamy Tex-Mex skillet dinner featuring golden seared chicken breasts coated in a blend of chili spices, sweet corn, fresh jalapeños, zesty lime, and melted Mexican cheese. This quick and easy one-pan recipe is perfect for busy weeknights, offering bold flavors with minimal cleanup.
Ingredients
Chicken and Spice Mix
- 3 boneless skinless chicken breasts, cut in half and pounded to 1/2 inch thick
- 1 tsp chili powder
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp dried minced onion
- 1/4 tsp ancho chile powder
- 1/2 cup all-purpose flour
Vegetables and Aromatics
- 1 1/2–2 cups frozen corn kernels, thawed (or fresh corn)
- 2 jalapeños, seeds removed and sliced lengthwise
- 2 cloves garlic, minced
- 1 lime, sliced
- 3 Tbsp lime juice (juice of 2–3 limes)
Oils and Cheese
- 3 1/2 Tbsp vegetable oil, divided
- 1–1 1/2 cups shredded Mexican blend cheese (or preferred cheese)
Garnishes
- Minced fresh cilantro, for garnish
- Extra lime wedges or charred lime slices, for garnish
Instructions
- Prepare the chicken: In a mixing bowl, toss the chicken pieces with chili powder, oregano, kosher salt, cumin, black pepper, dried minced onion, and ancho chile powder until they are evenly coated with the spice mixture.
- Dredge the chicken: Place the all-purpose flour in a shallow bowl. Lightly dredge each piece of seasoned chicken in the flour, coating both sides. Set aside.
- Char lime slices: Heat a large oven-safe skillet over medium-high heat. Add the lime slices and char them for 1–2 minutes per side until slightly blackened. Remove the charred lime slices from the skillet and set aside for garnish.
- Sear the chicken: Add 2 1/2 tablespoons of vegetable oil to the hot skillet. When the oil is hot, add the flour-dredged chicken pieces in batches if needed. Sear each side for about 3 minutes until golden brown. Remove the chicken from the skillet and set aside.
- Preheat broiler and reposition oven rack: Move the oven rack to the upper third position and preheat the broiler to HIGH.
- Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the corn, sliced jalapeños, and minced garlic to the skillet and cook for 2–3 minutes until the corn starts to lightly brown and the jalapeños soften.
- Simmer the chicken with liquids: Return the seared chicken pieces to the skillet with the vegetables. Pour in the lime juice and water. Cook for several minutes, allowing the liquid to reduce and be mostly absorbed by the ingredients.
- Add cheese and broil: Sprinkle shredded Mexican blend cheese evenly over the chicken and vegetables. Place the skillet under the broiler for 2–3 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from the oven. Garnish with minced fresh cilantro and serve immediately with lime wedges or the reserved charred lime slices for extra flavor.
Notes
- For less heat, use only one jalapeño or remove all seeds and ribs before slicing.
- Pepper jack cheese can be used instead of Mexican blend for added spice.
- If you do not have an oven-safe skillet, cover the skillet and melt the cheese on the stovetop over low heat instead of broiling.
- Chicken thighs can be substituted; adjust cooking time accordingly as thighs may require longer cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
