This cheesy jalapeño chicken is made in one pan, is bursting with flavor, smothered in melty cheese, and made in just 20 minutes! Try it tonight!
If you’re looking for your next favorite weeknight meal… look no further than this easy one pan cheese jalapeño chicken! 20 minutes, plenty of gooey cheese, spiced and savory chicken with little bursts of heat from the jalapeños… it’s the perfect easy one pan meal!
This post was brought to you by the makers of Sutter Home. I received compensation to write this post through the #SweetonSpice program. All opinions expressed are my own.
No matter the time of year, I’m always in need of quick and easy dinners that taste delicious… and I’m willing to bet that you are too.
You know what a lot of us want? Some delicious wine! 🙂 When Sutter Home approached me about collaborating for this post, I was literally doing a little dance in my seat. I’ve been a fan of their wines for a long time, especially the White Zinfandel. It’s so crispy and refreshing, with a medium sweetness. I love the way the strawberry and melon flavors really come through!
The sweet wine works absolutely beautifully with Mexican or Asian dishes that are packing some heat. Take this meal for example. The chicken breasts are rubbed in a tantalizing blend of tex-mex spices, lightly dusted with flour and seared until crispy and mouthwatering.
Then you add in corn and the wonderfully spicy strips of fresh jalapeño (or you could go for a combo of strips and rounds for even more heat like I did) and smother it all with gloriously melty cheese.
This cheesy jalapeño chicken is perfect as is, maybe with some Baked Mexican Rice or Arroz Verde (green rice – you have to try it!) on the side. But I have to say, it’s just as delicious wrapped up in a tortilla for the ultimate jalapeno chicken tacos!
My secret little extra kick of flavor comes from seasoning your pan before you even cook the chicken. You may have noticed the charred limes in some of the photos above… those are my secret weapons!
Once you heat up your pan, add the lime slices and cook for a few minutes per side. They might spatter a bit, so stand back, but once they’re charred, go ahead and remove them to a plate. Now add your oil and continue cooking the recipe. It’s an optional step, but one that I really love, as it gives a little extra kick of lime to the overall dish, plus, it just looks awesome.
You could absolutely make this jalapeño chicken dish with other cuts of chicken, like boneless thighs, or even bone-in thighs, you just might have to adjust the cook times and use a meat thermometer to ensure the chicken is cooked to a safe temperature (165°F for poultry).
So the next time you’re craving some heat, and want an easy meal you can get on the table quickly, give this One Pan Cheesy Jalapeño Chicken a try… and don’t forget to pour yourself a cold glass of Sutter Home White Zinfandel!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 lime sliced
- 3 1/2 Tbsp vegetable oil divided
- 3 boneless skinless chicken breasts cut in half and pounded to be 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 (fresh corn works as well)
- 2 jalapeños seeds removed and sliced lengthwise into strips
- 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 any cheese you prefer)
- minced fresh cilantro, for garnish
- extra lime wedges, for garnish
Instructions
- To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken.
- Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.
- Heat large oven-safe skillet over MED-HIGH heat. Add lime slices to pan and char for 1-2 minutes per side, until charred and brown, as desired. Remove to a plate.
- Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.
- Add chicken pieces to the hot pan, being careful not to overcrowd the pan (you may need to do 2 batches, depending on the size of your pan). Cook about 3 minutes per side, until golden brown, then remove to plate.
- Move oven rack to the upper third part of the oven and preheat broiler to HIGH.
- Add remaining 1 Tbsp vegetable oil and then add corn kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes, until corn begins to lightly brown.
- Add chicken back to the pan, and pour in lime juice and water. Cook several minutes (this time can vary depending on your stove – mine took 2 minutes), until liquid is mostly absorbed.
- Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.
- Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Ashley says
Loved this recipe! Have you ever tried freezing it?
The Chunky Chef says
So glad to hear it! I haven’t tested freezing this recipe, but maybe some other readers will chime in with their experience 🙂
Ryan says
This was incredibly good! I used Super Sweet frozen corn would do it again.
Danita says
Would you have a video on making this dish ?
The Chunky Chef says
I don’t currently have one, but I can always add it to my to-do list 🙂
Nancy says
Can you give an approximate weight of how much chicken to use?
Thank you!
The Chunky Chef says
Around 1 to 1.5 lbs.
Marsha Crane-Finch says
This was great and I’ll be making this a lot! I did grill my chicken with salt and pepper instead of breading and frying to save some calories. I then added the seasoning to the corn mixture. Thank you for this!!
Clayton says
A few changes for me. First, use 4 chicken breasts. For me that was around 2.5 pounds. Next, double the seasoning for it.
Cook chicken to directions, but do NOT use frozen corn. I’m not sure what it is but it is not as good as canned. I used 3 cans of sweet corn (15.25oz). Wanted more peppers so I used about 6 or so, all deseeded so not spicy.
Then 3 ripe limes and about 3/4 water instead. I also used cheese to how my heart felt.
Overall, a great recipe but it needed more seasoning for me… My family loves it, thank you!
Cathy says
I am confused. Do you cook this dish in a pan on top of the stove and then just put it into the oven to melt the cheese under the broiler?
The Chunky Chef says
Yes, which is why I stated in step 3 that you need an oven-safe pan. However, if you don’t have one, you can cook the chicken on the stovetop, then transfer the contents of your pan to a baking dish and broil it in there.