A Little Spice in the Kitchen
My grandson calls this my “famous surprise chicken.” He loves the cheesy, spicy secret inside. It always makes him smile. I still laugh at that.
This dish is not just about eating. It is about the joy of a good surprise. A simple meal can make an ordinary day feel special. What is your favorite “surprise” food?
Getting Your Chicken Ready
Butterflying the chicken sounds fancy. But do not worry. You are just giving it a big pocket for the filling. Think of it like a book you are opening.
Press your hand flat on top to keep it steady. Slice through the thick side, but do not cut all the way. This part matters because it teaches you to be gentle and patient with your food.
The Best Part: The Filling
Now for the fun part. Mix the soft cream cheese with the cheddar and jack cheese. Add those diced jalapeños. Doesn’t that smell amazing?
I once used a little too much jalapeño. My brother’s face turned so red! We still talk about it. Fun fact: The heat of a jalapeño is mostly in the seeds and white ribs. Take those out for a milder kick.
Cooking with Love and Butter
You will cook the chicken in a hot pan with oil and butter. The sizzle is a happy sound. It means dinner is coming together.
Flipping the chicken feels like a big moment. You get to see the golden-brown crust you made. This step matters. It shows how a little care creates something beautiful. Do you like your chicken super crispy or just a little golden?
The Cozy Corn
We make the creamed corn right in the same pan. It soaks up all the good flavors from the chicken. The kitchen smells so warm and cozy.
You stir in the heavy cream and milk. Then it gets all thick and wonderful. It is like a soft, warm blanket for your chicken. This is my favorite part to make.
The Grand Finale
Now, tuck the chicken back into the corn. Sprinkle the last of the cheese on top. Add those pretty jalapeño slices.
A quick trip under the broiler makes the cheese bubbly and perfect. It is the final touch that makes everyone say “wow.” What is the first thing you look for in a finished dish? Is it the melted cheese, the color, or the smell?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 3 large (about 1 ½ pounds) | |
| Garlic powder | 2 teaspoons | |
| Paprika | 1 teaspoon | |
| Kosher salt | 1 teaspoon | For chicken seasoning |
| Black pepper | ½ teaspoon | For chicken seasoning |
| Extra virgin olive oil | 2 tablespoons | |
| Unsalted butter | 1 tablespoon | Room temperature, for cooking chicken |
| Cream cheese | 3 ounces | Room temperature, for filling |
| Sharp cheddar cheese | 1 cup (113 g) | Shredded, divided use |
| Monterey jack cheese | ½ cup (56.5 g) | Shredded, divided use |
| Jalapeños | 2 large | Seeded, finely diced, for filling |
| Unsalted butter | 3 tablespoons | For creamed corn |
| Yellow onion | 1 small (about ½ cup) | Diced |
| Garlic | 1 teaspoon | Minced |
| Frozen corn kernels | 20 ounces | Thawed |
| Heavy whipping cream | 1 cup (238 g) | |
| Kosher salt | 1 teaspoon | For creamed corn |
| Black pepper | ½ teaspoon | For creamed corn |
| Crushed red pepper flakes | ¼ teaspoon | |
| Whole milk | ½ cup (122.5 g) | |
| All-purpose flour | 3 tablespoons | |
| Parmesan cheese | ¼ cup (25 g) | Freshly grated |
| Jalapeño | 1 large | Sliced, for topping |
Let’s Make Cheesy Jalapeno Chicken and Creamed Corn
Hello, my dear. Come sit in my kitchen for a bit. I want to share a recipe with you. It’s one my family always asks for. It’s cheesy, a little spicy, and so comforting. It reminds me of big family dinners. The table would be loud and full of laughter.
We are going to make a cheesy jalapeno stuffed chicken. It sits on a bed of creamy corn. Doesn’t that sound wonderful? It looks fancy but it’s quite simple. I will walk you through each step. Just like I did with my own grandchildren.
Step 1
First, we prepare our chicken breasts. Pat them dry with a paper towel. Then we butterfly them. Just slice through the thick side, but don’t cut all the way. It’s like making a little book out of chicken. I still get a little nervous with the knife.
Step 2
Now, let’s season the chicken. Rub it with garlic powder, paprika, salt, and pepper. This makes the outside taste so good. It’s the first layer of flavor. I love the smell of paprika. It feels so warm and cozy.
Step 3
Time for the fun part, the filling! Mix the soft cream cheese with the cheddar and Monterey jack. Add those finely diced jalapeños. (A hard-learned tip: wear gloves when handling jalapeños! I learned that the hard way once.) This cheesy mix is my favorite thing to stir.
Step 4
Spoon the filling into the center of each chicken. Fold the chicken over to close it. You can use toothpicks to hold it shut. It’s like the chicken is giving the cheese a big hug. Isn’t that a sweet thought?
Step 5
Now we cook the chicken. Heat oil and butter in your skillet. Place the chicken in carefully. Cook it until it’s golden brown on both sides. Covering it with foil helps it cook through nicely. What’s your favorite kitchen smell? Share below!
Step 6 & 7
Take the chicken out to rest. Keep it warm under a little foil tent. Now, turn on your broiler to get it hot. We will use it soon for a cheesy finish. The broiler makes everything bubbly and perfect.
Step 8-11
Let’s make the creamed corn! In the same pan, cook the onion until it’s soft. Add the corn and cream. Then stir in the milk and flour mixture. Watch it thicken up into something magical. Finally, stir in the parmesan cheese. Doesn’t that smell amazing?
Step 12 & 13
Place the chicken back in the skillet. It nestles right into the corn. Sprinkle the rest of the cheese on top. Add a few jalapeño slices for looks. Broil it just until the cheese melts. It gets so bubbly and beautiful.
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 3 servings
Category: Dinner
Three Fun Twists to Try
This recipe is wonderful as it is. But you can also change it up. It’s fun to play with your food sometimes. Here are a few ideas I’ve tried over the years. My grandson loves the bacon one.
Bacon Lover’s Dream
Add some cooked, crumbled bacon to the cheese filling. Everything is better with a little bacon, don’t you think?
Summer Garden Swap
Use fresh corn cut right off the cob. It adds such a sweet, sunny flavor. It tastes like a summer afternoon.
Extra Spicy Kick
Leave the seeds in your jalapeños. Maybe even add an extra one. For those who like their food with a little fire.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about serving this lovely dish. I like to place a big scoop of the creamed corn on the plate. Then I lay the cheesy chicken right on top. The sauce from the corn spills over everything. It’s a beautiful sight.
For sides, a simple green salad is perfect. It adds a fresh, crisp bite. Some crusty bread is nice too. You can use it to scoop up every last bit of that creamy corn. No one wants to waste a single drop.
What should we drink with it? A cold glass of milk is always a good choice. It cools your mouth from the spice. For the grown-ups, a chilled glass of white wine pairs beautifully. Which would you choose tonight?
Keeping Your Cheesy Jalapeno Chicken Cozy
Let’s talk about keeping your delicious chicken for later. Once cooled, store it in a sealed container. It will be happy in the fridge for three days.
You can also freeze it for a busy night. Wrap each piece tightly in foil. Then place them all in a freezer bag. I once forgot to label my bag. We had a mystery meal for a month!
To reheat, use your oven for the best taste. This keeps the chicken from getting soggy. A good reheat means no wasted food. That is a win for your wallet and your tummy.
You can double the filling for a second meal. This saves you so much time next week. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your filling trying to escape? Make sure your chicken is completely dry first. A wet chicken breast will not hold the cheese well. I remember when my first attempt looked like a cheese volcano!
Is your creamed corn too thin? Let it simmer a little longer. The flour needs time to thicken the sauce. Getting the sauce right builds your cooking confidence. A thick, creamy sauce makes the whole dish feel special.
Worried about the jalapeno being too spicy? Just remove all the white ribs and seeds inside. This gives you flavor without too much heat. Knowing these small fixes makes cooking more fun. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free flour in the corn.
Q: Can I prepare it ahead of time?
A: You can stuff the chicken a day before. Keep it covered in the fridge.
Q: What if I don’t have Monterey Jack?
A: Use all sharp cheddar cheese. It will still be wonderfully cheesy.
Q: Can I make a smaller portion?
A: Of course! Just cut all the ingredients in half.
Q: Any optional tips?
A: A squeeze of fresh lime at the end is lovely. Fun fact: A little acid makes creamy dishes taste even richer. Which tip will you try first?
Until Next Time, My Friend
I so hope you enjoy making this cozy meal. It always makes my kitchen smell like home. I love thinking of you cooking in your own kitchen.
I would be thrilled to see your creation. Your photos always bring a smile to my face. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Cheesy Jalapeno Stuffed Chicken with Creamed Corn
Description
Cheesy Jalapeno Stuffed Chicken with Creamed Corn features juicy chicken breasts stuffed with a creamy, spicy cheese filling, served over a rich and flavorful creamed corn.
Ingredients
Chicken:
Filling:
Creamed Corn:
Instructions
- Pat the chicken breasts dry with paper towels and butterfly each one. To butterfly chicken, place a chicken breast on a cutting board and press your hand flat on top. Using a sharp knife, slice horizontally through the thicker side, stopping before you cut all the way through. Repeat with the remaining chicken breasts.
- Season the butterflied chicken evenly on all sides with garlic powder, paprika, salt, and black pepper.
- In a medium bowl, combine the cream cheese, ½ cup of the cheddar cheese, ¼ cup of the Monterey Jack cheese, and the finely diced jalapeños. Stir until well-mixed.
- Divide the filling evenly, placing about ¼ cup in the center of each butterflied chicken breast. Fold each chicken breast closed and secure with toothpicks as needed to hold the filling inside.
- To a large oven-safe skillet over medium heat, add olive oil and butter. Once the oil is hot and the butter has melted, add the stuffed chicken breasts. Cook for about 8 minutes. Then, flip the stuffed chicken breasts and cook for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F. (After flipping the chicken breasts, I covered the skillet with aluminum foil to help trap heat and steam, ensuring the chicken cooks through without drying out.)
- Remove the chicken from the pan, place it on a plate, and tent with aluminum foil to keep warm.
- Preheat the broiler.
- In the same skillet over medium heat, melt butter. Add the onion and cook for 3-5 minutes, or until softened and lightly browned. Add garlic and cook for 1 more minute.
- Add the thawed corn, heavy cream, salt, black pepper, and crushed red pepper flakes to the skillet. Stir to combine.
- In a small bowl, whisk together the milk and flour until smooth. Pour the milk mixture into the corn, stirring continuously until the mixture thickens, about 2 minutes.
- Add the Parmesan cheese to the skillet, stirring until melted and fully incorporated.
- Nestle the cooked, stuffed chicken breasts back into the skillet with the creamed corn. Sprinkle each chicken breast with the remaining cheddar and Monterey Jack cheese, and top with the sliced jalapeño.
- Place the skillet under the broiler for 1-2 minutes, or until the cheese on top is melted and bubbly.
Notes
- Ensure the chicken is fully sealed with toothpicks to prevent the filling from leaking during cooking. For a spicier dish, leave the seeds in the jalapeños.