Corn and Jalapeño Chicken

Easy Corn and Jalapeño Chicken recipe. This healthy dinner idea is ready in under 30 minutes making it a quick weeknight meal.

This Corn and Jalapeño Chicken is evidence that you don't need fancy ingredients (or many ingredients at all) to make a delicious dinner recipe.

And also, that some of the uglier dishes are sometimes the best tasting ones.

What you need to make Corn and Jalapeño Chicken

It's great for many reasons, but one of the main ones being that I almost always have the ingredients at my house. All you need is:

• boneless skinless chicken breasts
• chili powder
• oregano
• salt & pepper
• cumin
• flour
• oil
• corn
• jalapeños
• garlic
• lime juice
• cheddar and mozzarella cheese

That's it!

I realize that saying "that's it" after a seemingly long ingredients list might throw people off a little. If you truly want a chicken recipe with minimal ingredients, might I suggest my Easy 5 Ingredient Baked Chicken.

BUT! If you wanted to jazz up your chicken dinner and load it with all the cheese and all of the toppings.. then you really can't go wrong with this recipe.

Because me and John love spicy food, I added a lot more jalapeños in ours than what I call for in the recipe.

Depending on how much (or little) your family likes spicy food, you can adjust the amount of jalapeños accordingly.

I think the cheese balances out the jalapeños nicely, but then again, I love spicy food.

If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Corn and Jalapeno Chicken

Easy Corn and Jalapeño Chicken recipe. This healthy dinner idea is ready in under 30 minutes making it a quick weeknight meal.

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Author: Cathleen Childs

Ingredients

• ▢ 14 oz boneless, skinless chicken breasts, cut in half and pounded ½ inch thick
• ▢ 1 ¼ teaspoon chili powder
• ▢ 1 teaspoon dried oregano
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon ground cumin
• ▢ ½ cup all-purpose flour
• ▢ 3 ½ tablespoon avocado oil, divided
• ▢ 1 ½ cups frozen corn kernels, thawed
• ▢ 2 medium jalapeños, sliced into strips
• ▢ 2 cloves garlic, minced
• ▢ 3 tablespoon lime juice
• ▢ ½ cup water
• ▢ ¾ cup cheddar cheese, shredded
• ▢ ½ cup mozzarella cheese, shredded

Instructions

• In a large bowl, mix together the chicken with the chili powder, oregano, salt, pepper and cumin until the chicken is coated with the spices.
• Add the flour to a shallow bowl. Dip the chicken in the flour, and coat both sides.
• Heat 2 ½ tablespoon oil in a cast iron skillet. Add the chicken and cook for 3 minutes on each side until golden brown. Transfer to a plate.
• Heat the remaining 1 tablespoon oil on the skillet and cook the corn, jalapeños and garlic. Cook for 2 minutes.
• Add the chicken back to the skillet and pour on the lime juice and water. Cook for around 2-3 minutes, or until the liquid is mostly absorbed.
• Sprinkle the top with the shredded cheese and broil on high for 2-3 minutes, or until the cheese is melted.

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