Jalapeño Popper Chicken and Creamy Corn
If you’ve ever bitten into a jalapeño popper and thought, “I wish this was dinner,” you’re not alone. This Jalapeño Popper Chicken and Creamy Corn recipe transforms your favorite appetizer into a hearty main dish, loaded with bold, creamy, and spicy flavors. The kick of jalapeños, the richness of two cheeses, and the buttery crisp on the chicken give you a comfort meal that hits all the right notes. Add a side of creamy, zesty corn, and you’ve got a dish that feels indulgent but is surprisingly simple to make. Whether you’re cooking for yourself, family, or guests, this one is bound to impress.
Equipment
- Large Skillet Optional
- Large Skillet (oven-safe) Optional
Ingredients
Chicken:
- 1 large egg
- 1/4 cup all-purpose flour or use gluten-free
- 3 ounces cream cheese at room temperature
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 3 jalapeños seeds removed. 2 finely chopped, 1 sliced
- 1 clove garlic grated
- 4 boneless skinless chicken breasts
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
Creamed Corn:
- 2 tablespoons extra virgin olive oil
- 4 ears corn kernels removed from the cob
- 1/4 cup chopped green onions or chives
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons avocado oil mayo
- 3/4 cup crumbled cotija or feta cheese
- 1/2 cup roughly chopped cilantro
- lime zest and juice
Instructions
- Preheat the broiler. Place the egg and flour in separate shallow bowls.
- In a bowl, combine the cream cheese, 1/4 cup cheddar, 1/4 cup pepper jack, 2 finely chopped jalapeños, the garlic, and a pinch each of salt and pepper.
- Slice the chicken through the middle horizontally, being careful not to cut all the way through the chicken. Open the chicken and stuff with 1-2 tablespoons of the jalapeño cheese mix. Close the chicken, covering the filling.
- Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
- Make the corn. Heat the olive oil in a large, oven-safe skillet. Add the corn, chives, chili powder, cayenne, and a pinch of salt. Cook until the corn is softened, about 5 minutes. Remove from the heat and spoon the corn into a serving bowl. Add the mayo, cheese, and cilantro.
- Cook the chicken. In the same skillet, melt together the butter and olive oil. Add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and cook until the chicken is cooked through, 4 to 5 minutes.
- Remove from the heat, sprinkle the remaining cheeses over the chicken, then add the jalapeño slices on top. Broil 1-2 minutes, until the cheese is melted. Serve topped with corn, fresh cilantro, and lime juice.
Tried this recipe?Let us know how it was!