Corn & Jalapeño Chicken Skillet
This is one of those easy weeknight dinners that’s worth saving for later 🙌🏻
In my opinion, weeknight dinners should come together quickly with minimal prep and chopping, but still have a lot of flavor…and this one definitely delivers. 😋
I love serving it over steamed rice for an easy bowl dinner, but it also works great in tortillas, over your favorite grain, with a salad, or honestly just straight from the skillet. 😎
If you want to make things even easier, you can prep the chicken ahead of time and let it marinate in the fridge until you’re ready to cook.
Here’s how it comes together:
Ingredients
About 1.15 lbs chicken breast tenderloins
1 (15 oz) can corn, drained
1 (4 oz) can diced jalapeños
1/2 cup half n half or milk
1 Tbsp flour
2 Tbsp olive oil
1/4 cup lime juice
1 Tbsp honey (spray your measuring spoon first so the honey slides right out)
2 tsp salt
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Directions
In a bowl or large bag, combine olive oil, lime juice, honey, salt, cumin, chili powder, and garlic powder. Mix well.
Pat the chicken tenderloins dry and add them to the marinade. Let marinate for at least 10 minutes, or longer if you have the time.
Heat a sprayed nonstick skillet over medium high heat. Sear the chicken undisturbed for about 3 minutes. Flip and cook the second side for another 3 minutes.
Remove the chicken from the skillet and set aside. Do not discard the remaining marinade.
In the same skillet, add the drained corn and diced jalapeños. Stir to combine, then sprinkle in the flour and mix throughout.
Pour in the half n half (or milk) along with the remaining marinade. Stir until fully incorporated and bring to a rapid simmer.
Lower the heat to medium, nestle the chicken and any juices back into the skillet, and simmer until the sauce thickens and the chicken is fully cooked.
Top with optional minced cilantro or parsley and serve however you’d like.
#weeknightdinner #weeknightmeals #easydinnerideas #chickenrecipe #30minutemeal
When I first tried this Corn & Jalapeño Chicken Skillet, I was amazed by how flavorful and effortless it was to prepare. What I particularly enjoy is how it comes together with minimal prep—there's virtually no chopping involved, which saves so much time on busy nights. The combination of pantry staples like canned corn and diced jalapeños alongside spices like cumin and chili powder creates a rich, layered taste. One tip I discovered is to marinate the chicken ahead of time, even if just for 10 minutes, as it really helps intensify the flavor. Sometimes I marinate it in the morning and leave it in the fridge until dinner, which makes cooking even faster. Searing the chicken undisturbed on a hot nonstick skillet ensures a nice crust while locking in juiciness. Another reason this skillet dish appeals to me is its versatility. While I usually serve it over steamed rice for a comforting bowl meal, it also works amazingly well in warm tortillas with a bit of fresh cilantro and a squeeze of lime for a quick taco-style dinner. You can also pair it with a crisp salad or your favorite grain like quinoa or farro. Plus, the creamy sauce made from half n half or milk with the addition of flour and the residual marinade creates a luscious texture that ties everything together. For those who prefer less heat, adjusting the amount of jalapeños or removing seeds can easily tailor the spice level. The honey in the marinade adds a subtle sweetness that balances the chili flavor nicely. Overall, this Corn & Jalapeño Chicken Skillet is my go-to recipe when I want an easy, wholesome, and tasty dinner without spending hours in the kitchen. It truly checks all the boxes for a satisfying weeknight meal that can please the whole family.
