Chicken Recipe

Prepare and Season Chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly them or pound to about 1/2-inch thickness for even cooking.

Mix the ground cumin, garlic powder, kosher salt, and black pepper in a small bowl and rub evenly over both sides of the chicken.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add the seasoned chicken breasts and cook 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then dice or shred into bite-sized pieces.

If using frozen corn, thaw and pat dry. In the same skillet used for the chicken (wipe out any large charred bits but leave fond for flavor), add the diced roasted chiles and corn. Sauté over medium heat 2–3 minutes until heated through and the corn begins to show light color.

Reduce heat to low. Add the softened cream cheese, sour cream and lime juice to the skillet. Stir constantly until the cream cheese melts and forms a smooth sauce, about 2–3 minutes.

Stir in the shredded Monterey Jack, chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue stirring until the cheese is fully melted and incorporated, creating a creamy mixture.

Fold the cooked, diced chicken into the cheesy chile and corn mixture until evenly combined and heated through, about 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.

Preheat the broiler (optional) or set oven to 400°F (200°C) if you prefer baked finish. Transfer the chicken and cheesy chile mixture to an oven-safe baking dish or individual ramekins if you want a bubbling top.

Brush the top lightly with olive oil or melted butter and sprinkle the smoked paprika evenly over the surface for color and a hint of smokiness (optional).

If broiling, place under the broiler 2–4 inches from heat for 2–3 minutes, watching carefully, until the top is golden and bubbling. If baking, bake at 400°F for 8–10 minutes until heated through and slightly browned on top.

Remove from oven and let rest 2 minutes. Garnish with extra chopped cilantro and lime wedges. Serve warm as a main course with rice, tortillas, or a green salad, or spoon into tortillas as tacos.