One Pan Cheesy Jalapeño Chicken #dinner #easyrecipe

One Pan Cheesy Jalapeño Chicken #dinner #easyrecipe

In case you're searching for your next most loved weeknight dinner… look no more distant than this simple one dish cheddar jalapeño chicken! 20 minutes, a lot of gooey cheddar, spiced and appetizing chicken with little blasts of warmth from the jalapeños… it's the ideal simple one dish dinner!

The sweet wine works completely wonderfully with Mexican or Asian dishes that are pressing some warmth. Take this feast for instance. The chicken bosoms are scoured in an enticing mix of tex-mex flavors, gently cleaned with flour and singed until fresh and scrumptious.

You could completely make this jalapeño chicken dish with different cuts of chicken, as boneless thighs, or even bone-in thighs, you very well might need to change the cook times and utilize a meat thermometer to guarantee the chicken is cooked to a protected temperature (165 degrees F for poultry).

Also try our recipe Garlic Butter Tomato Baked Chicken With Mozzarella

One Pan Cheesy Jalapeño Chicken #dinner #easyrecipe

This cheesy jalapeño chicken is made in one pan, is bursting with flavor, smothered in melty cheese, and made in just 20 minutes! Try it tonight!


  • 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


  1. 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.
  2. Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.
  3. 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.
  4. Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.
  5. 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.
  6. Move oven rack to the upper third part of the oven and preheat broiler to HIGH.
  7. 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.
  8. 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.
  9. Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.
  10. Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.

Read more our recipe : Vegan Pho

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