One Pan Cheesy Jalapeño Chicken
A flavorful and zesty chicken dish that's easy to prepare and cook in one pan.
Ingredients
Main Ingredients
- 1 cup frozen corn kernels, thawed
- 3 piece boneless skinless chicken breasts cut in half and pounded to 1/2 inch thick
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3.5 tablespoons vegetable oil
- 0.75 teaspoon kosher salt
- 0.5 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried minced onion
- 0.25 teaspoon ancho chile powder
- 0.5 cup all-purpose flour
- 2 piece jalapeños seeds removed and sliced lengthwise into strips
- 2 cloves garlic minced
- 3 tablespoons lime juice juice of 2-3 limes
- 0.5 cup water
- 1 cup shredded Mexican blend cheese or any cheese you prefer
- none minced fresh cilantro for garnish
- none extra lime wedges for garnish
Instructions
- In a mixing bowl, combine the chicken with chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss well to coat the chicken evenly with the spices.
- Place the flour on a shallow plate and lightly dredge each piece of chicken in the flour. Set aside while you heat the pan.
- Heat a large oven-safe skillet over medium-high heat. Add the lime slices to the pan and char for 1-2 minutes on each side until they are brown and fragrant. Remove the lime slices and set them aside on a plate.
- Add 2 ½ tablespoons of vegetable oil to the hot skillet and let it heat until shimmering.
- Carefully add the chicken pieces to the skillet, making sure not to overcrowd the pan. Cook for about 3 minutes on each side until golden brown, then remove the chicken and place it on a plate.
- Move the oven rack to the upper third of the oven and preheat the broiler to high.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil, then add the corn kernels, jalapeño slices, and minced garlic. Cook, stirring often, for about 2-3 minutes until the corn begins to lightly brown.
- Return the chicken to the skillet and pour in the lime juice and water. Cook for several minutes (about 2 minutes, depending on your stove) until the liquid is mostly absorbed.
- Sprinkle the shredded cheese over the chicken and broil for about 2-3 minutes until the cheese is melted and bubbly.
- Garnish with minced fresh cilantro and serve with lime wedges or the charred lime slices.
Notes
For a milder dish, you can omit the jalapeños or use less.