One Pan Cheesy Jalapeño Chicken

One Pan Cheesy Jalapeño Chicken: A Flavor-Packed Weeknight Meal

Craving a meal that’s both quick to prepare and bursting with bold flavors? This One Pan Cheesy Jalapeño Chicken is perfect for busy weeknights. With a zesty lime kick, the heat of jalapeños, and a generous helping of melted cheese, this dish is sure to satisfy. Plus, it’s made in just one pan, which means less cleanup and more time to enjoy with family or friends!

Ingredients:

• 1 lime, sliced
• 3 1/2 Tbsp vegetable oil, divided
• 3 boneless, skinless chicken breasts, cut in half and pounded to 1/2 inch thickness
• 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 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

Directions:

1. Season the chicken: In a large mixing bowl, combine the chicken breasts with chili powder, oregano, kosher salt, cumin, black pepper, minced onion, and ancho chile powder. Massage the spices into the chicken, ensuring they are evenly coated on all sides.
2. Dredge the chicken: Lightly coat the seasoned chicken in flour, shaking off any excess.
3. Char the lime slices: Heat a large oven-safe skillet over medium-high heat. Add the lime slices and char for 1-2 minutes per side until golden. Remove from the skillet and set aside.
4. Cook the chicken: Add 2 ½ tablespoons of vegetable oil to the skillet. Heat until shimmering, then carefully place the chicken pieces in the pan. Cook for 3 minutes per side, until the chicken is golden brown. Remove the chicken and set aside.
5. Prepare the corn and jalapeños: In the same skillet, add the remaining 1 tablespoon of oil, the corn kernels, jalapeños, and garlic. Cook for 2-3 minutes, stirring frequently, until the corn starts to brown and the jalapeños become tender.
6. Return the chicken: Place the chicken back into the skillet with the corn and jalapeños. Add the lime juice and water, cooking for another 2 minutes until the liquid is mostly absorbed.
7. Broil the chicken: Sprinkle the shredded cheese generously over the chicken. Move the oven rack to the upper third of the oven and preheat the broiler to HIGH. Broil the chicken for 2-3 minutes until the cheese is melted and bubbly.
8. Garnish and serve: Garnish the dish with freshly minced cilantro and serve with extra lime wedges or the charred lime slices for added flavor.

Tips:

• If you prefer extra heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper.
• Pair this dish with a simple side of rice or tortillas for a complete meal.

Quick Facts:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 425 kcal per serving

This One Pan Cheesy Jalapeño Chicken is packed with flavor and easy to make. The combination of spices, jalapeños, and cheese creates a deliciously creamy and slightly spicy dish that’s perfect for weeknight dinners. Plus, with everything cooked in just one pan, cleanup is a breeze. Enjoy this vibrant and flavorful meal with your favorite sides!

One Pan Cheesy Jalapeño Chicken

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

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Description

This One Pan Cheesy Jalapeño Chicken is the ultimate weeknight dinner for anyone who loves bold flavors and minimal cleanup. The combination of tender chicken, charred lime, spicy jalapeños, and gooey melted cheese creates a deliciously satisfying meal with layers of flavor in every bite.

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Ingredients

Scale 1x2x3x

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 (or fresh corn)
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

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Instructions

In a mixing bowl, combine chicken with chili powder, oregano, kosher salt, cumin, black pepper, minced onion, and ancho chile powder. Massage the spices into the chicken, coating all sides.
Lightly dredge the seasoned chicken in flour, ensuring all pieces are coated.
Heat a large oven-safe skillet over medium-high heat. Add the lime slices to the pan and char them for 1-2 minutes on each side. Remove to a plate.
Add 2 ½ Tbsp vegetable oil to the skillet and heat until shimmering. Add the chicken pieces, careful not to overcrowd the pan, and cook for about 3 minutes per side until golden brown. Remove to 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 Tbsp of oil, corn kernels, jalapeños, and garlic. Cook for 2-3 minutes, stirring frequently, until the corn begins to brown.
Return the chicken to the skillet, add lime juice and water, and cook for 2 minutes or until the liquid is mostly absorbed.
Sprinkle shredded cheese over the chicken, and broil for 2-3 minutes until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with extra lime wedges or the charred lime slices from earlier.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 425