If you love creamed corn and jalapeño poppers, then you will love this Creamed Corn and Jalapeño Popper Chicken Casserole.
Bonus: it is made in one skillet, it takes less than 30 minutes to make, you do not need to turn on your oven, and it is gluten-free!
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Creamed Corn and Jalapeño Popper Chicken Ingredients
- 3 large chicken breasts, butterflied, cut in half (or you can use chicken thighs)
- Chili Powder
- Garlic powder
- Smoked Paprika
- Your favorite cooking oil (avocado, tallow, olive oil, etc.)
- 3-4 garlic cloves, minced
- 1 onion, diced
- 1 can of corn
- 3-4 fresh jalapeños, diced (see this blog post if you don’t want spicy jalapeños)
- 1/3 cup cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 3/4 cup heavy whipping cream
- salt and pepper
- Fresh chopped cilantro (optional)
- 4 slices of crumbled cooked bacon (optional)
Directions
- Butterfly the chicken breasts, and sprinkle generously with the chili powder, garlic powder, smoked paprika, salt, and pepper. In a large skillet, heat the 2 tablespoons of cooking oil until hot. Add the chicken in a single layer. Cook for several minutes on each side until the chicken is cooked through.
- Once the chicken is cooked, remove it from the skillet and set it on a plate. In the same skillet, add the diced onion, minced garlic, and diced jalapeños. Add more cooking oil if needed. Sauté until the onion, garlic, and jalapeños are soft. Add chili powder, salt, and pepper.
- To the onion mixture, add the heavy cream, cream cheese, and shredded sharp cheddar cheese. Put the heat on low, and stir constantly until the cream cheese and shredded cheese are melted. Optional: Add crumbled bacon and chopped cilantro. Remove from heat.
- Add a generous scoop of the creamed corn jalapeño popper mixture to a plate, then top with a cooked chicken breast. Alternatively, you can shred the chicken and stir it into the creamed corn jalapeño popper mixture. Top with more shredded cheese and cilantro.
Creamed Corn and Jalapeño Popper Chicken
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients
- 3 large chicken breasts, butterflied, cut in half (or you can use chicken thighs)
- Chili Powder
- Garlic powder
- Smoked Paprika
- Your favorite cooking oil (avocado, tallow, olive oil, etc.)
- 3-4 garlic cloves, minced
- 1 onion, diced
- 1 can of corn
- 3-4 fresh jalapeños, diced (see this blog post if you don’t want spicy jalapeños)
- 1/3 cup cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 3/4 cup heavy whipping cream
- salt and pepper
- Fresh chopped cilantro (optional)
- 4 slices of crumbled cooked bacon (optional)
Instructions
- Butterfly the chicken breasts, and sprinkle generously with the chili powder, garlic powder, smoked paprika, salt, and pepper. In a large skillet, heat the 2 tablespoons of cooking oil until hot. Add the chicken in a single layer. Cook for several minutes on each side until the chicken is cooked through.
- Once the chicken is cooked, remove it from the skillet and set it on a plate. In the same skillet, add the diced onion, minced garlic, and diced jalapeños. Add more cooking oil if needed. Sauté until the onion, garlic, and jalapeños are soft. Add chili powder, salt, and pepper.
- To the onion mixture, add the heavy cream, cream cheese, and shredded sharp cheddar cheese. Put the heat on low, and stir constantly until the cream cheese and shredded cheese are melted. Optional: Add crumbled bacon and chopped cilantro. Remove from heat.
- Add a generous scoop of the creamed corn jalapeño popper mixture to a plate, then top with a cooked chicken breast. Alternatively, you can shred the chicken and stir it into the creamed corn jalapeño popper mixture. Top with more shredded cheese and cilantro.
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