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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.
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.
Made this tonight. My husband and I loved it.
Hey Michelle,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
This was delicious! My husband loved it. I had to bake mine in the oven to get them to temp. I think the stove top instructions are going to leave most stuffed chicken breasts undercooked though.
Hey Carey,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan
I made it exactly like the recipe except my breasts were pretty thick so I put thein the oven for 10 minutes at 400 degrees. Perfectly cooked. Husband loved it especially the corn!! Will be making again soon. Thanks
Hey Beth,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
The cook times on this result in totally raw chicken. I used my meat mallet to pound my chicken breasts as thin as possible without disintegrating them, cooked them on the stovetop for longer on both sides than the recipe called for, and ended up having to bake them for more than 20 minutes to get them cooked through. So frustrating!
Hey Mary,
So sorry to hear this, I haven’t had this experience so I apologize. xTieghan
AMAZING! We have a “Half Baked Harvest Night” once a week where we choose a half baked harvest recipe to make and this is the one we made this week. Followed the recipe exactly in my cast iron and it was so easy and so good! We have made jalapeño popper chicken before but this recipe is by far our favorite recipe. The corn mixture on top is a must!
Hey Whit,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan
This recipe is absolutely delicious! I was home visiting family and made it for our group and everyone was obsessed and couldn’t stop talking about how good it was. Will definitely keep this as a good go to!
Hey Allie,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Sooo yummy! Took the suggestion to sear first then into a 400 degree oven until the thicker breast was 160. Added the toppings and broiled. The corn was fabulous as the perfect side.
Hey Julie,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was fantastic!
The stuffed chicken was incredible and the creamed corn was the perfect accompaniment. I will definitely be making this again.
Thank you for such a great recipe!
Hey Lori,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Loved this!! Delicious flavor! My husband and I gobbled it up. It took a little more prep work and dishes to make than i expected but it was very much worth the effort
Hey Jackie,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Loved this recipe! Super easy to make and with fresh corn from the farmers market it was so good!
Hey Renae,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
The corn salsa is amazing!! The chicken is wonderful s well. My husband & I love trying different recipes. This was a out of the park home run all the way! Thank you for sharing.
Hey Patricia,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
I made this tonight and it was wonderful. Added the mashed cauliflower as suggested. As others mentioned, my chicken did take a bit longer to come to temperature than the recipe suggested. Great meal that will be made again!
Hey Elaine,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
made this last night – big hit! Will be adding this to our regular rotation of dinners!
Hey Julie,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Cooked chicken and forgot to use egg and flour…did not hurt it at all…fantastic flavors..I tied the chicken into bundles and cooked a lot longer, it took at least 12 min a side…and then I let it sit…I added corn to the sides of the chicken before the broiler and soaked up all the goodness on the bottom of the pan…
Hey Katy,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Huge family favorite for us! I also made a pineapple and avocado pico de gallo to go on top! Nice way to cool down some of the jalapeño heat and break up some of the cheese! BUT this corn is so good!
Hey Kelly,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Sooo yummy! I cut down on the spice so I could give it to my 3 year olds. They like mild spice so I did 1/2 a jalapeno in the cream cheese dip and no extra on top. I also reduced the cayenne and chipotle chili powder slightly.
Hey Marissa,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan