Tex-Mex flavors highlight this delectable recipe.
Leave the seeds in the jalapeño if you want to leave a little of the heat in and use extra limejuice if you like it tangy. Believe me, this is an incredible tasting chicken dish.
Skillet Tex-Mex Chicken
- 2 boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 1/2 tbsp unsalted butter
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 medium jalapeño, seeded if desired and thinly sliced
- 3 large cloves of garlic, minced
- Juice of 1 lime or 3 tbsp
- 1 lime cut into wedges
- 1 tbsp chopped fresh oregano
- 1 cup grated sharp Cheddar
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 tbsp of the butter in a 12-inch cast iron over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Transfer to a plate. Add the remaining 1 tbsp 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, limejuice, oregano, and 1/2 cup water. Cook stirring, until the chicken cooks just through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and forms a nice brown top, about 3 minutes.
Serve with lime wedges.