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One Pan Cheesy Jalapeño Chicken Recipe
Ben Carraoli

One Pan Cheesy Jalapeño Chicken Recipe

I made this One Pan Cheesy Jalapeño Chicken last night, and let me tell you—it’s now one of my favorites! The juicy chicken, the creamy cheese, and that little heat from the jalapeños hit all the right spots. Plus, I love how easy it is to make in just one pan. This is a must-try if you’re a fan of bold flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 430
Ingredients Method

Ingredients
  

  • 1 lime – Use fresh lime for zest and juice to brighten the dish.
  • 3 1/2 Tbsp vegetable oil – Divided for cooking chicken and veggies.
  • 3 boneless skinless chicken breasts – Cut for quick cooking and lean protein.
  • 1 tsp chili powder – Adds depth and a mild spicy flavor.
  • 1 tsp dried oregano – Enhances earthiness.
  • 3/4 tsp kosher salt – Helps season the chicken perfectly.
  • 1/2 tsp ground cumin – Adds warmth and a hint of smokiness.
  • 1/2 tsp black pepper – For mild heat and flavor.
  • 1/2 tsp dried minced onion – Gives a slight crunch and flavor boost.
  • 1/4 tsp ancho chile powder – Rich slightly smoky heat.
  • 1/2 cup all-purpose flour – Creates a light crust on the chicken.
  • 1 1/2 to 2 cups frozen corn kernels thawed – Sweet and crisp texture.
  • 2 jalapeños – Adds heat and bold flavor.
  • 2 cloves garlic – Fresh and fragrant.
  • 3 Tbsp lime juice – Adds acidity and brightness.
  • 1/2 cup water – Helps make a quick pan sauce.
  • 1 to 1 1/2 cups shredded Mexican blend cheese – Melts beautifully for gooey goodness.
  • Minced fresh cilantro – For fresh herbal garnish.
  • Extra lime wedges – To serve on the side for added zest.

Method
 

  1. In a large bowl, add your chicken breasts and toss them with chili powder, oregano, salt, cumin, pepper, minced onion, and ancho chile powder. Rub the spices into the chicken well. Then, dredge each chicken piece in flour. This will give you a light, crispy texture once cooked.
  2. Heat a large oven-safe skillet on medium-high. Slice your lime and place the slices directly onto the skillet. Let them cook for 1–2 minutes per side until they get that nice charred edge. Remove and set aside for garnish later.
  3. Add 2 ½ tablespoons of oil to the same skillet. Once it’s shimmering, add the chicken pieces. Let them cook for about 3 minutes per side until they turn golden brown. Remove the chicken and set it aside—you’ll bring it back soon!
  4. Now add the remaining oil to the skillet. Toss in the corn, sliced jalapeños, and minced garlic. Stir and cook for 2–3 minutes until the corn starts browning. The flavors will really pop here!
  5. Return the cooked chicken to the skillet. Add lime juice and water, letting it cook for a couple of minutes until the liquid reduces and coats everything beautifully.
  6. Sprinkle the Mexican cheese blend all over the chicken and veggies. Pop the skillet under the broiler for 2–3 minutes, just until the cheese is melted and bubbly.
  7. Top everything with chopped cilantro and those charred lime slices or wedges. You’re ready to dig in!