One Pan Cheesy Jalapeño Chicken Recipe

Introduction

This One Pan Cheesy Jalapeño Chicken is a flavorful, easy-to-make dish that combines tender, spiced chicken with a cheesy, zesty finish. Perfect for a weeknight dinner, it brings a little heat and a lot of comfort to your table with minimal cleanup.

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

1. Step 1: In a mixing bowl, combine chicken with chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss well and massage the spice mixture into all sides of the chicken.
2. Step 2: Place flour in a shallow bowl or plate. Lightly dredge each piece of chicken in the flour and set aside while you heat your pan.
3. Step 3: Heat a large oven-safe skillet over medium-high heat. Add lime slices to the pan and char them for 1-2 minutes per side, until they are browned and slightly charred. Remove the lime slices to a plate.
4. Step 4: Add 2 ½ Tbsp of vegetable oil to the hot pan and heat until shimmering.
5. Step 5: Add chicken pieces to the pan without overcrowding (cook in batches if needed). Cook for about 3 minutes per side until golden brown. Remove the chicken to a plate.
6. Step 6: Move your oven rack to the upper third position and preheat the broiler to high.
7. Step 7: Add the remaining 1 Tbsp of vegetable oil to the pan. Add corn kernels, jalapeño slices, and minced garlic. Cook, stirring often, for 2-3 minutes until the corn begins to lightly brown.
8. Step 8: Return the chicken to the pan. Pour in lime juice and water. Cook for several minutes until most of the liquid is absorbed (about 2 minutes, but time may vary).
9. Step 9: Sprinkle shredded cheese evenly over the chicken and place the skillet under the broiler for 2-3 minutes, until the cheese has melted and bubbly.
10. Step 10: Garnish with minced fresh cilantro and serve with lime wedges or the charred lime slices.

Tips & Variations

• For less heat, reduce the amount of jalapeños or remove all seeds before slicing.
• Swap Mexican blend cheese for cheddar, Monterey Jack, or even mozzarella for a different flavor profile.
• Use fresh corn if available for sweeter, crunchier kernels.
• Serve with rice or tortillas to make it a complete meal.
• If you don’t have an oven-safe skillet, transfer ingredients to a baking dish before broiling the cheese.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness. Adjust cooking time as thighs may take slightly longer to cook through.

What can I do if I don’t have a broiler?

You can place a lid on the skillet for a couple of minutes to melt the cheese or transfer the dish to a preheated oven at 400°F (200°C) to melt the cheese, watching closely to avoid burning.

One Pan Cheesy Jalapeño Chicken Recipe

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★★★★★

4.6 from 80 reviews

This One Pan Cheesy Jalapeño Chicken is a flavorful and easy-to-make dish featuring tender, spice-rubbed chicken breasts cooked to golden perfection, topped with a cheesy jalapeño and corn mixture, and finished under the broiler for a bubbly, golden cheese crust. Enhanced with fresh lime juice and garnished with cilantro, it’s a delightful meal that combines spicy, tangy, and cheesy flavors in one pan.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken and Spice Mixture

• 3 1/2 Tbsp vegetable oil (divided)
• 3 boneless skinless chicken breasts (cut in half and pounded to 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

Vegetables and Flavorings

• 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)
• 1 lime (sliced for charring)
• 3 Tbsp lime juice (juice of 2–3 limes)
• 1/2 cup water

Cheese and Garnish

• 1 – 1 1/2 cups shredded Mexican blend cheese (or any preferred cheese)
• Minced fresh cilantro, for garnish
• Extra lime wedges, for garnish

Instructions

1. Season the Chicken: In a mixing bowl, combine the chicken pieces with chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss well and massage the spice mixture into all sides of the chicken to ensure full flavor coverage.
2. Dredge the Chicken: Place the flour into a shallow bowl or plate and lightly dredge each chicken piece in flour. Let the chicken sit while you prepare the pan to cook.
3. Char the Lime Slices: Heat a large oven-safe skillet over medium-high heat. Add the lime slices to the pan and char them for 1-2 minutes per side until they develop a nice brown and slightly charred appearance. Remove the lime slices to a plate and set aside.
4. Heat Oil and Cook Chicken: Add 2 ½ tablespoons of vegetable oil to the hot skillet and heat until shimmering. Add the chicken pieces carefully, avoiding overcrowding the pan (cook in batches if necessary). Cook the chicken about 3 minutes per side until golden brown, then transfer the pieces to a plate.
5. Preheat the Broiler: Move the oven rack to the upper third position and preheat the broiler on high heat to prepare for melting the cheese later.
6. Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the corn kernels, jalapeño slices, and minced garlic. Cook while stirring frequently for about 2-3 minutes, until the corn starts to lightly brown and become fragrant.
7. Combine Chicken and Liquids: Return the chicken to the skillet with the vegetables. Pour in the lime juice and water. Cook for several minutes, roughly 2 minutes depending on stove heat, until most of the liquid has absorbed into the mixture.
8. Broil with Cheese: Sprinkle the shredded Mexican blend cheese evenly over the chicken and vegetable mixture. Place the skillet under the preheated broiler for 2-3 minutes, watching closely until the cheese melts fully and develops a light golden crust.
9. Garnish and Serve: Remove from oven and garnish with minced fresh cilantro. Serve the dish hot with extra lime wedges or the charred lime slices for additional zest and flavor.

Notes

• Chicken breasts are pounded to an even thickness to ensure quick, uniform cooking.
• Adjust jalapeño amount based on preferred spice level; remove seeds to reduce heat.
• Use an oven-safe skillet to easily transfer from stovetop to oven broiler.
• Fresh corn can replace frozen for a sweeter, fresher taste.
• Broiling time can vary, so watch carefully to avoid burning the cheese.
• Leftover chicken can be stored refrigerated for up to 3 days.

Keywords: cheesy jalapeño chicken, one pan chicken recipe, Mexican chicken, easy weeknight dinner, spicy chicken with cheese