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.
One pan and 30 minutes are all you need for this easy weeknight dinner.
Recipe inspired by The Chunky Chef