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Tex-Mex Chicken with Chiles and Cheese

Scott Phillips

Servings: four.

Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you’ve got a little time, make homemade corn tortillas and turn this Tex-Mex dish into a wrap.


  • 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

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 130
  • Sodium (mg): 610
  • Carbohydrates (g): 28
  • Fiber (g): 3
  • Protein (g): 38


  • 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.
  • 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.
  • 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. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. 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.

Serve with rice pilaf.


Rate or Review

Reviews (33 reviews)

  • jng000 | 04/26/2022

    Cut the chicken on the bias in 1/2 and then cut it open like a book and pounded it to an even 1/4 inch. Then cut into strips. Chicken was very juicy. Doubled the garlic and jalapenos. Added fresh cilantro (didn't have any fresh oregano). Served with avocado on the side. Very nice dinner

  • kucharka1 | 12/15/2019

    Use whole bag or Bag and half of defrosted corn
    Add chopped pepper (green or red )
    When adding chicken broth and lime juice ,reduce first to glaze consistency before adding chicken ,stir for 1-2 min only
    Before placing under broiler make sure that is min liquid left in pan
    Broil until nicely browned
    3 chicken breast render plenty of leftovers
    Serve with southwestern rice pilaf

  • User avater
    rbhartman | 12/11/2019

    OMG we loved this dish! A few tweaks we made: increase the amount of chicken a bit; use 2 cloves of garlic; add a small onion, thinly sliced; and replaced the water with homemade chicken stock. Then sprinkled on a bit of cilantro for garnish. Divine!

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