One Pan Cheesy Jalapeño Chicken

This cheesy jalapeño chicken is made in one pan,, is bursting with flavor, smothered in melty cheese, and made in just 25 minutes! Try it tonight!

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 servings

INGREDIENTS:

1 Lime, sliced

3 1/2 tablespoons Vegetable Oil, divided

3 Boneless, Skinless Chicken Breasts, cut in half and pounded to be 1/2 inch thick

1 teaspoon Chili Powder

1 teaspoon Dried Oregano

3/4 teaspoon Kosher Salt

1/2 teaspoon Ground Cumin

1/2 teaspoon Black Pepper

1/2 teaspoon Dried Minced Onion

1/4 teaspoon 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 and then diced into bite sized pieces

2 cloves Garlic, minced

3 tablespoons 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

DIRECTIONS:

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 Medium-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 1/2 tablespoons of the vegetable oil to the hot pan and let heat through until simmering.

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 tablespoon vegetable oil and then add corn kernels, jalapeño 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.