Cheesy Jalapeño Chicken Skillet
Looking for a fast and easy one pan dinner? This 30 minute cheesy jalapeño chicken skillet fits the bill! A little spicy, a little cheesy, a little creamy, and a whole lot of deliciousness!
Let’s take a break from all the desserts and baked goods for a quick and easy weeknight dinner. Here’s what we love so much about this cheesy jalapeño chicken skillet:
One pan. Under 30 minutes. Serve with a simple salad or roasted broccoli for an easy, fast dinner. Boom.
We are allllllll about the quick and easy dinners right now. Our little guy started preschool last month, PHEW is it exhausting for everyone. Dropping him off in the morning means my previously 28 minute walking commute now takes nearly an hour and a half. I wind up staying at work later to make up for coming in later. He comes home from preschool tired and cranky because he doesn’t nap well at school.
All this to say: we need dinner, and we need dinner ASAP after I walk in the door. This cheesy jalapeño chicken skillet completely fits the bill and my toddler loves it, right down to the spicy jalapeños.
How easy is this? So easy. Buy thin chicken cutlets or cut chicken breasts in half and pound down to roughly 1/2 inch thickness. Season with classic Tex-Mex spices: chili powder, chipotle power, smoked paprika, Mexican oregano, cumin. Sear for a few minutes to cook.
Add in corn (fresh is great in summer, but frozen makes this a perfect year-round dinner!), red onion, cherry tomatoes, red pepper, jalapeños, garlic, and a little lime juice, and sauté until the corn is a nice, toasty brown. Stir in a little cream cheese for creaminess.
Top with shredded cheese and pop until the broiler, because who doesn’t like some melty cheese? Ta-da! Dinner is ready.
And you have just enough time while the chicken is cooking at the beginning to pull together a salad or roast some broccoli in the oven. Which basically makes this the perfect weeknight dinner.
One pan, 30 minutes, time for your veggie side. And gluten free, to boot. Winner winner, cheesy jalapeño chicken skillet dinner.
Cheesy Jalapeño Chicken Skillet
One pan and 30 minutes are all you need for this easy weeknight dinner.
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds chicken cutlets or boneless skinless chicken breasts, sliced in half and pounded to 1/2 inch thickness
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon dried chipotle pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 cups corn kernels (fresh or frozen and thawed)
- 1/2 red onion, diced
- 1 cup cherry tomatoes, quartered
- 1/2 red bell pepper, chopped
- 2 jalapeños, seeds removed and sliced into rounds
- 2 garlic cloves, minced
- 2 limes, juiced
- 4 ounces cream cheese, room temperature
- 3/4 cup shredded Mexican blend cheese
- Add chicken, chili powder, smoked paprika, Mexican oregano, chipotle pepper, cumin, salt, and pepper to a bowl and mix well to cover all sides of the chicken.
- Preheat a cast iron skillet or other large oven-safe skillet over medium high heat. Add 2 tablespoons of oil. Once hot, add the chicken to the skillet. Cook for 3-4 minutes per side, until browned and mostly cooked through, then remove to a plate.
- Add remaining 1 tablespoon of vegetable oil to the skillet, followed by the corn, red onion, cherry tomatoes, jalapeños, garlic, and lime juice. Cook, stirring often, until onions are soft and corn is golden brown, about 5 minutes. Add in the cream cheese and continue to stir until fully melted.
- Add the chicken back into the skillet and top with the shredded cheese. Broil under high for 2 to 3 minutes, until cheese is melted.
Recipe inspired by The Chunky Chef