One Pan Cheesy Jalapeño Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
627 kcal
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Course
Main Course
One Pan Cheesy Jalapeño Chicken
Description
This recipe starts with seasoning flattened chicken breasts in a mixture of chili powder, oregano, salt, cumin, black pepper, dried minced onion, and ancho chile powder. After lightly coating the chicken in flour, it is seared in an oven-safe skillet with charred lime slices to impart a smoky citrus note. The chicken is browned on both sides then removed.
The same pan cooks corn kernels, sliced jalapeños, and minced garlic, building a flavorful base before the chicken is returned and topped with shredded cheese. The skillet is placed under a high broiler to melt and slightly brown the cheese, adding richness and texture. Fresh cilantro and extra lime wedges finish the presentation, adding herbal freshness and acidity.
This single-pan method reduces cleanup while creating layers of complementary flavors and textures, balancing heat from jalapeños with the creamy cheese and bright lime.
Ingredients
- 1 lime sliced
- 3 1/2 Tbsp vegetable oil divided
- 3 chicken breast cut in half and pounded to be 1/2 inch thick, boneless skinless
- 1 tsp chili powder
- 1 tsp oregano dried
- 3/4 tsp kosher salt
- 1/2 tsp cumin ground
- 1/2 tsp black pepper
- 1/2 tsp onion dried minced
- 1/4 tsp ancho chile powder
- 1/2 cup all-purpose flour
- 1 1/2 - 2 cups corn kernels fresh corn works as well, frozen, thawed
- 2 jalapeños seeds removed and sliced lengthwise into strips
- 2 garlic minced, cloves
- 3 Tbsp lime juice (juice of 2-3 limes)
- 1/2 cup water
- 1 - 1 1/2 cups Mexican blend cheese or any cheese you prefer, shredded
- cilantro minced, fresh, for garnish
- lime extra, 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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