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Jalapeño Cheddar Stuffed Chicken with Creamed Corn. Lightly breaded chicken stuffed with creamy jalapeño cheddar dip, seared until golden, and topped with even more cheddar and jalapeños. Add Mexican style creamed corn for full-on flavor, great texture, and a fresh summer vibe. This dish is so delicious! Serve this skillet chicken over creamy mashed cauliflower. Or keep it super simple and serve with your favorite green salad. Perfect cozy, summer dinner for any night of the week.
I’m often asked how I find new recipe inspiration all the time. My answer is always the same, I find inspiration everywhere. Whether it’s in fashion, interiors, lifestyle, or the food space. My inspiration sources are endless.
But I will say that my family is often my greatest source of inspiration. They’re always providing me with new ideas, even if they don’t know it.
My mom has been going on about the jalapeño cheddar bagel sandwich she ate for lunch while we were in Alaska. I swear, she’s really, really into this bagel. And yes, I agree it sounds great!
After hearing her talk obsessively about this bagel, it got me thinking about how delicious the flavor combination of jalapeño and cheddar really is. Something about that combo is so delicious, and one my family truly loves.
I hadn’t done any kind of Mexican food for a minute, and then this concept came to mind. It took me a few tries to get it just right, but wow this chicken is good. It’s not really the prettiest, but I just have to accept that, because the recipe is great!
Let me tell you the details – start with the chicken
You’ll need chicken breasts, cream cheese, cheddar, and lots of fresh jalapeños. Basically, we’re stuffing jalapeño cheddar dip into each chicken breast, then dredging the chicken through a beaten egg, and tossing it in flour to coat.
This will give you a cheesy inside and a crisp outside…best of both worlds.
Start cooking the corn
This is Mexican inspired creamed corn. It’s super simple, but the perfect side dish for this spicy chicken.
Saute the corn with green onions (or use chives from the garden like I did), chili powder, and cayenne. When the corn is cooked, remove it from the heat. Then toss it with just a couple spoonfuls of mayo (for creaminess), and lots of Mexican cotija cheese.
The corn is just a little sweet and spicy. But the cheese adds a nice creamy-salty blend that really balances the flavors perfectly.
Now just let the corn hang out while you cook the chicken.
Finish it up
Add the chicken to the pan with a bit of butter and pan-sear it. This allows the chicken to form a nice golden crust on the outside.
Once the chicken is crispy, remove it from the heat. Top each piece of chicken with a handful of cheese and plenty of jalapeño slices. Transfer the entire skillet to the oven and broil for a minute. Just until the cheese is melted and crisping around the chicken.
Serve the chicken topped with all that delicious creamed corn and fresh cilantro.
It’s the perfect recipe to jump into easy summer cooking for these hot August days.
And most importantly, this is just really good. The stuffed chicken is perfectly cooked with spicy flavor and cheese on top. The chicken and jalepeños get slightly crispy under the broiler. And then the creamy corn just completes the meal.
This is one of those dinners you’ll crave time and time again!
Looking for other simple skillet chicken recipes? Here are a few ideas:
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Skillet Creamy Cajun Chicken Lazone with Herby Corn
Lastly, if you make this Jalapeño Cheddar Stuffed Chicken with Creamed Corn, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Jalapeño Cheddar Stuffed Chicken with Creamed Corn
Servings: 4
Calories Per Serving: 1263 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 large egg, beaten
- 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 (if desired,). 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
- 1. Preheat the broiler. Place the egg and flour in separate shallow bowls.2. 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.3. 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. 4. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate. 5. 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. 6. 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, 4 to 5 minutes.7. 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.
This post was originally published on August 5, 2021
If you’re using thicker chicken, you will want to add a few minutes to the chicken cook time. The prep time was closer to 40 mins for me, but overall a very delicious meal and something I’d make again!
Hey Jenny,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
So yummy!! Hubby and I loved this recipe!
Hey there,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
This dish was amazing! So much flavor. It made good use of some my jalapeño peppers from my garden. I ended up baking the chicken because of how large the breasts were. You have the best recipes! Thank you!
Hey Molly,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Did you have an issue with filling dripping out of chicken with the bake option. I have bigger chicken breasts too so I am considering this option and what temp did you bake at?
I also baked mine a bit after browning deeply on both sides. Only lost a little of the filling. I noticed in the comments above, I women filled in the gaps around the chicken with her corn salsa. I’m definitely trying that next tune. I baked mine st 400 for about 15 minutes then broiled to melt & crisp cheese on top just slightly. Good luck & enjoy!
Looks amazing! Making tonight, if I realllllly don’t like mayo – is there a substitute for the corn that you think would be yummy?
Hey Alyssa,
I like to use avocado oil mayo, have you tried that? It really make such a huge difference, I am not a fan of regular mayo. Let me know if you give it a try! xTieghan
I made the recipe but I grilled my corn on the BBQ I love the black specks and Smokey flavour. I also used my griddle on the BBQ avoiding any mess in the house. Added some chopped mini grape tomatoes from the garden.
Hey there,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
I made this dish last night and I was blown away by the wonderful textures and flavors! My husband loved it too. Using fresh corn made such a nice difference. The crunchy burst of sweetness of the corn paired with the creamy cheese and jalapeno heat! I’ll be making it again for sure
Hey Tracy,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Just made this tonight for friends we haven’t seen in ages. It was amazing and even our (combined) four kids under 7 loved it!
Hey Kristin,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
This recipe is sooooo good! The corn; the chicken – so incredibly flavorful! My whole family loved it!
Hey Julee,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Absolutely delicious! What a great combination of flavor! We added a tomato salad as a side dish and enjoyed every bite! Can’t wait to share with friends!
Hey Shanda,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Made this when having someone over for dinner and it was a winner! Made as written except let it bake at 400 for 30 min after browning. Still broiled to brown. (I just like to make sure my chicken is super done). Serviced with roasted potatoes and veggies.
Hey Kerri,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Made this tonight and it was fabulous! Add the lime zest to the corn for an amazing finishing touch. Yum!
Hey Mande,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Holy …. !! So so good !!! I know it’s good when the hubs goes for seconds and loads up his plate with more. Highly recommend. Was out of a few things, so I can’t wait to make again with fresh cilantro on top.
Hey Deborah,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Made this recipe for supper tonight, it was Delish!!! Would definitely make again!
Hey Michelle,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
This was unbelieveable, Tieghan! So rich and decadent….definitely a once-in-a-while sort of dish, but soooo delicious! Great recipe–a restaurant-quality meal!
Hey Emilie,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Making this right now – Was I supposed to tenderize the chicken first? If I’d have served if at the cool times you suggested the chicken would be raw ? – you say 4 mins then another 5 so around 9 in total – I’m at 15 mins and they’re still raw in parts? Am I supposed to cover the skillet to help them cook?
Thanks
This same thing happened to me when making this tonight. I probably should have used thin sliced breasts or tenderized these. Mine were in the skillet for a verrrrry long time. I’ll make this again but tenderize my chicken beforehand! The corn was SO good, though. Almost ate it all waiting for my chicken to cook!
Hey Samantha,
Thanks for giving the recipe a try. How thick is your chicken? So sorry you are having issues here, but it sounds like your chicken is a lot thicker than mine. xTieghan
A few tweaks to make it work with French ingredients, but such a delicious dinner. Loved by all the family. Merci beaucoup!
Hey Sandra,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
I made this yesterday. It’s full of flavor and my husband really enjoyed it. I used California Fresno chilis in place of jalapeños because I had some that needed to be used. When I make it again, I will make sure I pick out four chicken breasts approximately the same size so they cook evenly. Also, I had to re-read the recipe several times because the cheese amounts, varieties and directions were confusing during cooking. I enjoy your recipes.
Hey Helen,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
Do you think I could use chicken thighs
I used chicken thighs and they were a little too juicy and thick, I found some of the stuffing melted out when I put them on the skillet and in the oven…am going to try the breast next time, I think they will be better. Unless you can really crisp up the thighs it may be better. Regardless was still yummy with the creamed corn!
I used boneless skinless chicken thighs, put the cheese stuffing in the middle then folded it over. Some of the stuffing oozed out, but not much, and it just crisped up to yummy goodness but still attached to the thigh. They cooked really well also. 5 minutes each side, then under the broiler for roughly 5. Delicious! Hope yours work out.
Hey Ashley,
Totally, I would just be sure to use boneless thighs so that you are able to stuff them. I hope you love this recipe, please let me know if you give it a try! xTieghan
Just about to make this but wondering why we turn the broiler on. It seems that we add the chicken to the skillet and cook it there. Are we missing a step?
Nevermind I see it now haha
Hey Meagan,
You are going to broil in step 7 to create a nice melty cheese. I hope the recipe turns out amazing for you, please let me know if you have any other questions! xTieghan