Description
One Pan Cheesy Jalapeño Chicken is a bold, creamy, flavor-packed skillet dinner made with golden seared chicken, sweet corn, fresh jalapeños, lime, and melted cheese. This easy one-pan meal is perfect for busy weeknights and delivers big Tex-Mex flavor with minimal cleanup.
Ingredients
Scale
- 1 lime, sliced
- 3 1/2 Tbsp vegetable oil, divided
- 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
- 1 1/2–2 cups frozen corn kernels, thawed (or fresh corn)
- 2 jalapeños, seeds removed and sliced lengthwise
- 2 cloves garlic, minced
- 3 Tbsp lime juice (juice of 2–3 limes)
- 1/2 cup water
- 1–1 1/2 cups shredded Mexican blend cheese (or preferred cheese)
- Minced fresh cilantro, for garnish
- Extra lime wedges, for garnish
Instructions
- In a mixing bowl, toss chicken with chili powder, oregano, salt, cumin, black pepper, dried minced onion, and ancho chile powder until evenly coated.
- Place flour in a shallow bowl and lightly dredge each piece of chicken. Set aside.
- Heat a large oven-safe skillet over medium-high heat. Add lime slices and char 1–2 minutes per side. Remove and set aside.
- Add 2 1/2 Tbsp vegetable oil to the skillet. Once hot, sear chicken 3 minutes per side until golden brown. Work in batches if needed. Remove chicken and set aside.
- Move oven rack to upper third and preheat broiler to HIGH.
- Add remaining 1 Tbsp oil to skillet. Add corn, jalapeños, and garlic. Cook 2–3 minutes until corn begins to lightly brown.
- Return chicken to skillet. Pour in lime juice and water. Cook several minutes until liquid is mostly absorbed.
- Sprinkle shredded cheese evenly over the chicken. Broil 2–3 minutes until cheese is melted and bubbly.
- Garnish with cilantro and serve with lime wedges or charred lime slices
Notes
- For less heat, use one jalapeño or remove all seeds and ribs.
- Pepper jack cheese adds extra spice if desired.
- If you do not have an oven-safe skillet, cover and melt cheese on the stovetop over low heat.
- Chicken thighs can be substituted; adjust cook time as needed.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop + Broil
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 chicken portion
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg