If you’re craving a dish that’s both simple and packed with flavor, look no further than this One-Pan Cheesy Jalapeño Chicken! This recipe combines tender chicken with a savory, spicy kick from jalapeños and a melt-in-your-mouth layer of melted cheese—all cooked in one pan for ultimate convenience. Perfect for a busy weeknight dinner or a special weekend treat, this dish is sure to become a staple in your recipe repertoire.
The chicken is first seared to golden perfection and then topped with sautéed jalapeños and melted cheese, creating a satisfying balance of textures and bold flavors. The result is a dish that’s spicy, creamy, and just downright delicious.
Not to mention, it’s quick to prepare and easy to clean up, thanks to being made in a single pan.
Why do I love this recipe?
This dish is everything you want in a meal—flavorful, hearty, and comforting, with a satisfying kick from the jalapeños. Plus, it’s incredibly easy to make, and the cheese makes everything better!
Want to save this recipe?
Variations on the recipe?
You can easily swap out the chicken for turkey, pork, or even tofu for a different twist. For extra heat, add more jalapeños or toss in some hot sauce. You can also experiment with different cheeses, like pepper jack or gouda, to change up the flavor profile.
Serving suggestions?
Serve this dish with a side of rice, roasted vegetables, or even some crispy tortilla chips for dipping. Pair it with a refreshing side salad or some creamy guacamole for the perfect meal.
Storage and freezing?
Store leftovers in an airtight container in the fridge for up to 3-4 days. This dish also freezes well—just place in a freezer-safe container for up to 2 months. Reheat in the oven for the best results!
One Pan Cheesy Jalapeño Chicken
Ingredients
- 1 lime
- 3 1/2 Tbsp vegetable oil
- 3 boneless skinless chicken breasts
- 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
- 2 jalapeños
- 2 cloves garlic
- 3 Tbsp lime juice
- 1/2 cup water
- 1 – 1 1/2 cups shredded Mexican blend cheese
- minced fresh cilantro for garnish
- extra lime wedges for garnish
Instructions
- Prepare the chicken: In a mixing bowl, combine the chicken with chili powder, oregano, kosher salt, cumin, black pepper, dried minced onion, and ancho chile powder.
- Toss and rub the spices into the chicken.
- Dredge the seasoned chicken in flour and set aside.
- Char the limes: Heat a large oven-safe skillet over medium-high heat. Place the lime slices in the pan and cook for 1-2 minutes on each side, until charred. Remove and set aside.
- Cook the chicken: Add 2 ½ tablespoons of vegetable oil to the skillet and heat until shimmering. Add the chicken pieces (in batches if necessary) and cook for about 3 minutes per side, until golden brown. Remove the chicken and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet, then add corn, jalapeños, and garlic. Cook, stirring often, for 2-3 minutes until the corn begins to brown. Add the chicken back to the pan and pour in lime juice and water. Cook for 2 minutes until the liquid is mostly absorbed.
- Broil and serve: Sprinkle the chicken and veggies with shredded cheese and place under the broiler for 2-3 minutes, until the cheese melts. Garnish with fresh cilantro and serve with lime wedges or the charred lime slices.
- Enjoy!
