Do Share Recipe

Jalapeno Cheddar Chicken with Creamed Corn Recipe | Spicy & Creamy

I have to tell you, making this Jalapeno Cheddar Stuffed Chicken with Creamed Corn Recipe was such a fun and delicious experience! From the moment I prepared the spicy, cheesy filling to the golden, crisp chicken, my kitchen smelled irresistible. I love how this dish feels fancy but comes together without too much fuss.

The combination of spicy jalapeños, creamy cheddar, and sweet, buttery corn is pure comfort on a plate. Honestly, it’s one of those recipes I know I’ll be making again and again. You can also enjoy similar comfort flavors in the Steakhouse Burger Recipe for a hearty meal twist.

Ingredients

Here’s everything you’ll need to make this dish perfectly. I’ve included tips for choosing the best ingredients to ensure flavor and texture shine.

4 boneless, skinless chicken breasts – pick thick, even pieces for easier stuffing
4 oz cream cheese, softened – allows for creamy filling and easy spreading
1 cup shredded sharp cheddar cheese – freshly grated is best for meltiness
2-3 fresh jalapeños, finely diced – adjust for heat preference
1 large egg, beaten – helps the coating stick to the chicken
1/2 cup all-purpose flour – for a light, crisp crust
2 tablespoons butter – for searing the chicken
2 cups fresh or frozen corn kernels – thaw frozen fully if using
2 green onions, sliced – adds mild, fresh flavor to the corn
1/4 teaspoon chili powder – enhances corn flavor
1/8 teaspoon cayenne pepper – optional, for extra spice
2 tablespoons mayonnaise – for creamy texture in corn
1/4 cup crumbled cotija cheese – balances sweet corn with salty, creamy notes
Fresh cilantro, chopped – garnish for color and flavor

Note: Serves 4

Variations

You can tweak this recipe to suit different dietary needs or flavor preferences:

For dairy-free: Use vegan cream cheese and dairy-free cheddar alternatives.
For lower spice: Reduce or omit jalapeños.
For extra flavor: Add smoked paprika or cumin to the chicken coating.
For keto-friendly: Skip flour and use almond flour or crushed pork rinds for coating. You might also like the richness in Tender Braised Beef Pappardelle with Creamy Burrata Recipe if you enjoy creamy, savory dishes.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Equipment You Need

Skillet – for searing chicken and cooking creamed corn
Oven-safe pan – allows finishing chicken under broiler
Mixing bowl – for combining cream cheese, cheddar, and jalapeños
Knife and cutting board – for prepping chicken and vegetables
Measuring cups and spoons – ensure accurate ingredient quantities

How to Make Jalapeño Cheddar Stuffed Chicken with Creamed Corn

Prepare the Chicken

Start by carefully slicing a pocket into each chicken breast. Make sure not to cut all the way through. Pat the chicken dry so the coating sticks better.

Make the Filling

In a bowl, mix softened cream cheese, shredded cheddar, and diced jalapeños. This spicy, cheesy mixture will make the inside of your chicken irresistibly creamy.

Stuff the Chicken

Spoon the cheese mixture into each chicken breast pocket. Press gently to seal, then dip each piece into the beaten egg and dredge in flour for a crisp exterior.

Cook the Corn

Heat a skillet with a bit of butter and sauté corn with green onions, chili powder, and cayenne until tender. Remove from heat and stir in mayonnaise and cotija cheese for a creamy, slightly sweet side.

Sear the Chicken

In the same skillet, add butter and sear stuffed chicken until golden brown on both sides. This step locks in the juices and gives a delicious crust.

Broil to Finish

Top chicken with extra cheddar and sliced jalapeños. Transfer to the oven and broil for 1-2 minutes until cheese is melted and slightly crisp. Serve hot with creamed corn and garnish with fresh cilantro.

Additional Tips for Making This Recipe Better

I like to use fresh jalapeños instead of jarred for a brighter flavor.
I always grate my cheddar cheese fresh; pre-shredded can be dry and doesn’t melt as well.
I find letting chicken rest for 5 minutes after searing keeps it extra juicy.
For a crispier coating, double-dip the chicken in egg and flour before cooking.

How to Serve Jalapeño Cheddar Stuffed Chicken with Creamed Corn

This dish looks as good as it tastes. Serve the chicken on a warm plate with a generous spoonful of creamed corn alongside. Garnish with fresh cilantro for color and a wedge of lime if you like a citrusy punch. Pair with a simple green salad or mashed cauliflower for a complete, visually appealing meal.

Nutritional Information

Here’s a quick glance at the nutrition per serving:

Calories: 450-500 – a satisfying, hearty portion
Protein: 38g – high in protein from chicken and cheese
Carbohydrates: 20g – mainly from corn and flour coating
Fat: 25g – healthy fats from cheese and butter

Make Ahead and Storage

Storing

I like to make the chicken and corn ahead and refrigerate separately. Stored in airtight containers, they stay fresh for up to 3 days.

Freezing

You can freeze uncooked stuffed chicken for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the fridge before cooking.

Reheating

Reheat in the oven at 350°F until warmed through to keep chicken juicy and corn creamy. Avoid microwaving for best texture.

Why You’ll Love This Recipe

Here’s why this chicken is a must-try:

Easy to make – even if you’re new to stuffed chicken, the steps are straightforward.
Flavor-packed – spicy, cheesy, and sweet all in one bite.
Versatile – pairs well with salads, rice, or mashed vegetables.
Customizable – adjust heat, cheese, and spices to your taste.
Family-friendly – kids and adults alike love this comforting, cheesy dish.

This jalapeño cheddar stuffed chicken with creamed corn is one of those recipes that makes any dinner feel special. The combination of spicy, creamy, and crispy elements is just irresistible, and it’s easy enough to make any night of the week. I promise, once you try it, you’ll find yourself craving it again and again.

Ben Carraoli