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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.
The cooking time is wayyyyy off. A regular chicken breast stuffed with cheese and cooked 6-8 minutes will be mostly raw. Mine had to go in the oven for 20 minutes so the recipe is more like an hour.
Not a big deal but this should be fixed in the directions.
Flavor is good but the dish is extremely rich.
Hi Kara,
Thanks so much for giving the recipe a try, sorry to hear this took longer than expected. xTieghan
This recipe was so amazing! I will definitely be making this again!
Hey Amy,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This recipe was amazing. Such a fresh tasting recipe. It’s December so I used frozen corn. Worked great. I used regular chili powder because that’s what I had in my pantry. Thank you for a new twist recipe for chicken recipe. I loved it. You inspire me to cook.
Hey Holly,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
I have made the corn time and time again, everyone I make it for loves it! I am planning to make it in a couple days and don’t think I’ll be able to find fresh corn. If this is the case, would you recommend frozen or??
Hey Beth,
Yes, frozen or canned corn would both be okay to use! I hope you love this recipe, please let me know if you give it a try! xTieghan
Really great, like a giant jalepeno chicken popper. Served with Spanish rice.
Family loves this.
Thank you!
Hey Karen,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
The corn mixture was amazing! However, I, like many others, had some trouble with the chicken. It took quite a while to cook the chicken all the way through. I would almost recommend baking the chicken for a few minutes first, then stuffing, then finishing on the plan. The other problem I had was all of the stuffing melted out. Not sure how to avoid that? Overall, very delicious recipe!
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
This recipe is very good and was fun to make with my boyfriend. I give it a 4.5 rounded up! For the chicken, make sure to make deep, long cuts. We did deep but short and that left some bites of chicken without any stuffing. I also agree with other comments that it didn’t cook through on the stove, even with leaving it on each side longer than it calls for in the recipe. We probably cooked for 7-ish minutes on both sides and then left it in the broiler for 5 or so minutes, until the thickest parts were 165. I’ll definitely make this recipe again! And I’m looking forward to the leftovers tomorrow!
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
I was really excited about this recipe but the chicken was not cooked on inside but burned on outside. What is the temperature it’s supposed to cook on. I have never had issues with your recipes. I love them all
Hey Theresa, I’m so sorry this recipe didn’t turn out the way you hoped! I would cook the chicken on medium heat until it’s golden brown! xxTieghan
This recipe is so good! I will def make again. I forgot to add the cheddar cheese inside the chicken and you would have never known ??♀️
The chicken breast were thick so they didn’t cook all the way through with that timing. I used med to med high heat so it didn’t burn and after both sides were seared I added just a table spoon of chicken broth and covered it to continue cooking til the center read 165 degrees.
I Decided not to add cheese and broil. Was amazing without! I Agree on making sure to add the lime! Adds Great flavor!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
I loved this meal as did my partner! We don’t usually eat things like stuffed chicken but wanted to try something different. Will definitely be making this again! So glad I found half baked ?
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Can you substitute canned corn or frozen corn? I know corn isn’t in season, but I’m craving making this dish!
I did with frozen sweet corn I had from earlier this year. That was cut right off the cob though and to the freezer. Turned out great!
Yes, that would work just fine! xTieghan
I have an ambitious plan to serve this for a large party for an engaged couple. I would love to prep a bit early but still have it come out fresh and yummy. Can I prepare the corn early, then brown the chicken and stuff it but then wait to finish in the oven right before?
You could probably make the corn ahead of time, but I would not recommend browning the chicken and waiting for the oven. My chicken breasts didn’t cook through right away, so you might be stuck with half-cooked chicken waiting to go into the oven.
Tieghan, Thank you for this delicious recipe. This was a Show Stopper and so easy to make. We loved every bite and I am sure it will become a Family Favorite. Just a small salad on the side and we were set!
Thanks so much for giving this recipe a try! So glad you enjoyed it. xTieghan
This was great! I don’t love spicy food so I went light with jalapeño on my piece and added extra on my husband’s. It was nice that it was easy to tailor to our spice preferences. I loved the corn mix and have made that to add as a side to other dishes
Yummy! Definitely add the lime juice. The lime juice and the cilantro take it over the top. Didn’t add the extra cheese on top, didn’t miss it. I had thin cut chicken breasts so I flattened the breasts and rolled around the stuffing. I also used regular Mayo.Another winner!
Hey Christine,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
This recipe is more delicious than I expected. I took my first bite and ran across the house to force my husband to try it (he generally wont eat white meat chicken so it’s all for me and I don’t have to share!)
Like other reviewers I also had thicker chicken breasts and increased the cook time a bit but otherwise followed the recipe exactly as written.
Hey Chris,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan