Description
If you want a fast, flavor-loaded dinner that practically guarantees clean plates, this one-pan cheesy jalapeño chicken is your new go-to. It’s loaded with melty cheese, bright citrus, savory spices, and just the right amount of heat—plus it all comes together in about 20 minutes. A total weeknight win.
Ingredients
Scale
- 1 lime, sliced
- 3 1/2 Tbsp vegetable oil, divided
- 3 boneless, skinless chicken breasts, halved 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 thawed frozen corn (or fresh corn)
- 2 jalapeños, seeded and sliced lengthwise
- 2 garlic cloves, minced
- 3 Tbsp fresh lime juice (about 2–3 limes)
- 1/2 cup water
- 1–1 1/2 cups shredded Mexican blend cheese (or any melt-friendly cheese you love)
- Chopped fresh cilantro, for serving
- Extra lime wedges or charred lime slices, for garnish
Instructions
- Season the chicken
- Place the chicken in a mixing bowl and sprinkle with chili powder, oregano, salt, cumin, pepper, dried minced onion, and ancho chile powder. Rub the spices into every surface of the chicken so it’s evenly coated.
- Coat with flour
- Add the flour to a shallow bowl. Lightly press each piece of seasoned chicken into the flour to create a thin, even coating. Set aside while the skillet heats.
- Char the lime slices
- Warm a large oven-safe skillet over medium-high heat. Lay the lime slices in the hot pan and cook for 1–2 minutes per side until they develop a deep, caramelized char. Remove and keep them nearby.
- Sear the chicken
- Pour 2 1/2 tablespoons of vegetable oil into the hot skillet. When the oil shimmers, arrange the chicken pieces in a single layer. If your skillet is smaller, cook in batches to avoid crowding. Sear for about 3 minutes per side, or until golden. Transfer the chicken to a plate.
- Preheat the broiler
- Position an oven rack in the upper third of your oven and set the broiler to HIGH.
- Cook the veggies
- Add the remaining tablespoon of oil to the skillet. Toss in the corn, jalapeño strips, and minced garlic. Sauté for about 2–3 minutes, stirring frequently, until the corn begins to brown lightly.
- Return chicken to the pan
- Nestle the chicken pieces back into the skillet. Pour in the lime juice and water. Let the mixture simmer until the liquid reduces and mostly cooks off (this usually takes around 2 minutes, but may vary depending on your stove).
- Melt the cheese
- Scatter the shredded cheese over the top. Slide the skillet under the broiler for 2–3 minutes, just long enough to melt the cheese into a bubbly, irresistible blanket.
- Finish and serve
- Sprinkle with fresh cilantro and add lime wedges or the previously charred lime slices on the side for squeezing. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 627