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Tex-Mex Chicken with Chiles and Cheese

Tex-Mex Chicken with Chiles and Cheese

From Fine Cooking

Tex-Mex Chicken with Chiles and Cheese


  1. 1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
    1-1/2 tsp. chili powder
    1/2 tsp. ground cumin
    Kosher salt and freshly ground black pepper
    1/2 cup all-purpose flour
    3-1/2 Tbs. unsalted butter
    1-1/2 cups fresh or thawed frozen corn kernels
    1 medium jalapeño, seeded if desired and thinly sliced
    1 large clove garlic, minced
    2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
    1 Tbs. chopped fresh oregano
    1 cup grated sharp Cheddar


  1. Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
  2. Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
  3. Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
  4. Add the chicken, lime juice, oregano, and 1/2 cup water (optional). Cook, stirring, until the chicken is just cooked through, about 2 minutes.
  5. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.

Serves 4.

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