Spicy Southwest Chicken Bake
Indulge in this flavorful Spicy Southwest Chicken Bake that brings the bold flavors of the Southwest right to your dinner table. Juicy, tender chicken breasts are seasoned with cumin and cayenne, seared to perfection, then smothered in a zesty mixture of fresh corn, rich salsa, and melted Monterey Jack pepper cheese. Topped with pickled jalapeños and a creamy dollop of sour cream, this dish is perfect for family dinners or gatherings. Serve with warm tortillas or over rice for a complete meal that will have everyone asking for seconds.
4
Servings
375
Calories
9
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (6 ounce each, flattened to 1/2 inch thickness)
ground cumin
1/2 (teaspoon)
cayenne pepper
1/2 (teaspoon)
canola oil
1 (tablespoon)
fresh corn
1 (cup)
salsa
1 (cup)
shredded monterey jack pepper cheese
4 (ounces)
pickled jalapeno pepper
1/4 (cup)
sour cream
1/4 (cup)
Instructions
1
Preheat your skillet over medium heat and add the canola oil.
2
While the skillet heats, pound the chicken breasts to an even thickness of 1/2 inch.
3
Season both sides of the chicken with the ground cumin and cayenne pepper, ensuring an even coating.
4
Add the seasoned chicken breasts to the skillet and cook for 4-5 minutes on each side, or until they are cooked through and no longer pink in the center.
5
In a mixing bowl, combine the fresh corn and salsa. Once the chicken is cooked, spoon the corn and salsa mixture evenly over each piece.
6
Sprinkle the shredded Monterey Jack pepper cheese and pickled jalapeños on top of the chicken.
7
Cover the skillet and let it cook for an additional 3-5 minutes, or until the cheese has melted and everything is heated through.
8
Serve the smothered chicken hot, garnished with a dollop of sour cream on top.
Nutrition Information
17.5g
Fat
15g
Carbs
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southwest Chicken Bake?
It is a flavorful dish featuring seared chicken seasoned with cumin and cayenne, topped with corn, salsa, and melted Monterey Jack pepper cheese.
How long does it take to cook the chicken in the skillet?
The chicken should be cooked for 4-5 minutes on each side over medium heat until it is no longer pink.
Can I use chicken thighs instead of breasts?
Yes, you can substitute chicken thighs, though cooking times may vary; ensure they reach an internal temperature of 165 degrees Fahrenheit.
What kind of oil is best for this recipe?
Canola oil is recommended due to its high smoke point and neutral flavor.
How do I flatten the chicken breasts?
Place the chicken between plastic wrap and use a meat mallet to pound them to an even thickness of 1/2 inch.
How spicy is this Southwest chicken bake?
The dish has a moderate kick from the cayenne pepper, Monterey Jack pepper cheese, and pickled jalapeños.
Can I use frozen corn instead of fresh corn?
Yes, frozen corn works well; just ensure it is thawed or heated through during the final cooking step.
What type of salsa should I use?
You can use any salsa you prefer, though a chunky salsa adds a nice texture to the dish.
Can I bake this dish in the oven?
Yes, you can sear the chicken first and then finish baking it in the oven at 375 degrees Fahrenheit until cooked through.
What cheese can I substitute for Monterey Jack pepper cheese?
Cheddar, regular Monterey Jack, or Pepper Jack are all excellent substitutes.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this Spicy Southwest Chicken Bake?
Yes, you can freeze the cooked chicken for up to 3 months; thaw in the fridge before reheating.
What are some recommended side dishes?
This dish pairs perfectly with warm tortillas, Mexican rice, or a fresh garden salad.
How many calories are in one serving?
There are approximately 375 calories per serving.
Is this recipe gluten-free?
The main ingredients are naturally gluten-free, but always check the labels on your salsa and spices to be sure.
Can I make this recipe dairy-free?
To make it dairy-free, omit the cheese and sour cream or use plant-based alternatives.
How do I know when the chicken is fully cooked?
The chicken is done when it is no longer pink in the center and reaches an internal temperature of 165 degrees Fahrenheit.
Can I use fresh jalapeños instead of pickled?
Yes, fresh jalapeños can be used for a crisper texture and extra heat.
What is the serving size for this recipe?
The recipe is designed for 4 servings, using one 6-ounce chicken breast half per person.
Can I prepare this dish in advance?
You can season the chicken and prep the corn and salsa mixture ahead of time for faster assembly.
How do I reheat the chicken without drying it out?
Reheat gently in a skillet over low heat with a splash of water or in the microwave covered with a damp paper towel.
Can I use a different protein like pork?
Yes, pork chops or turkey cutlets would work well with these Southwest seasonings and toppings.
Is this recipe considered low carb?
With 15 grams of carbohydrates per serving, it can fit into many low-carb diets.
How many grams of protein are in each serving?
Each serving provides about 32.5 grams of protein.
Can I use canned corn instead of fresh?
Yes, canned corn is a convenient substitute; just be sure to drain it thoroughly first.
What are the primary spices used?
The chicken is seasoned with a blend of ground cumin and cayenne pepper.
Why do I need to cover the skillet?
Covering the skillet helps trap heat to melt the cheese and ensure the salsa and corn are heated through.
Can I double the recipe for a larger group?
Yes, simply double the ingredients and use a larger skillet or cook the chicken in batches.
How can I make the dish less spicy?
To reduce the heat, use less cayenne pepper and omit the pickled jalapeños.
What is the purpose of the sour cream garnish?
The sour cream adds a cool, creamy contrast to the spicy and bold flavors of the chicken.