Chicken, Corn, and Cheese Skillet

Festive & Light Chicken, Corn, and Cheese Southwest Skilletn

Hey friends!
Today I’m sharing a dish that’s been a family favorite for years — my Chicken, Corn, and Cheese Southwest Skillet! It’s loaded with bold flavors and just the right amount of festive flair. My hubs and daughter always asked for it, and recently, my husband suggested it deserves its spot on the blog.

Here’s the thing — I’ve always finished this under a broiler – getting the cheese nice and brown, but since hitting the road and cooking without an oven, I had to adapt. The good news? It still turns out fabulous! Using a cast iron skillet and finishing it on the grill gives it that smoky touch, and I promise—it’s super easy!

Let’s dive into the recipe:

Ingredients:

• 4 tbsp butter
• 1 tbsp olive oil
• 2 chicken breasts, halved lengthwise, then each half cut into 2 — so you have 8 thin pieces about 3 inches square
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1-1 1/2 cups frozen corn, thawed
• 1/2 tsp dried oregano (or double if using fresh)
• Juice of 2-3 limes (depending on size)
• 1.5 cups shredded cheddar cheese
• 1/3 cup chopped cilantro

What I Do:

1. Prep: Get your grill heated to high, or if you’re at home, preheat your oven’s broiler.
2. Season: Mix the salt, pepper, chili powder, and cumin. Season the chicken pieces on both sides.
3. Brown the chicken: Melt the butter and olive oil in a cast iron skillet over medium-high heat. Once the foam subsides, add the chicken, browning each side for about 3 minutes. Remove and set aside.
4. Sauté: Lower the heat to medium. Add the garlic and jalapeño, sauté for 1 minute. Toss in the corn, cook and stir until lightly browned. Add oregano and lime juice, then stir everything together.
5. Combine: Return the chicken to the skillet, spoon the veggie mixture over the top, and let it cook for another 2-3 minutes.
6. Finish: Top with shredded cheese.
   • Oven method: Place under broiler for 2-3 minutes until cheese is bubbly and slightly browned.
   • Grill method: Put the skillet on the grill for about 4 minutes until cheese melts.
7. Final Touch: Top with chopped cilantro and enjoy!

Serving suggestion: I love to serve this over white rice, but black beans and rice make a fantastic combo. You can also enjoy it straight from the skillet — easy, tasty, and perfect for camping, road trips, or a quick weeknight dinner!

Enjoy cooking on the go with this simple, flavorful dish!