If you want to impress your guests and your taste buds, make this Cheesy Jalapeno Stuffed Chicken with Creamed Corn! It is cheesy, jalapeno-stuffed chicken breasts placed in a creamy corn side, then topped with extra cheese and fresh jalapeño and broiled until bubbly. The title of this recipe and the chicken are both a mouthful but in the best way possible! If you like this cheesy jalapeño stuffed chicken, you’ll love my Ham and Cheese Stuffed Chicken, too. It’s another hearty, delicious option that’s just as satisfying and full of flavor!
Ingredients & Substitutions
- Chicken: Look for 3 large boneless, skinless chicken breasts. (This recipe works best with the larger chicken breasts.) The ones I used totaled about a pound and a half. When butterflying, be careful not to cut all the way through. Use as many toothpicks as needed to keep the filling securely inside!
- Filling: The filling is a creamy, cheesy filling made with cream cheese, sharp cheddar cheese, Monterey jack cheese, and diced jalapeno peppers. Save half of the shredded cheese to use as a topping before broiling. If you want a little extra kick from the cheese, I would try pepper jack cheese!
- Corn: I used frozen corn that had been thawed. You could also use canned corn, drained and rinsed. The canned corn might be a little softer, but still delicious! Fresh corn would work well, too! The creamed corn recipe is the one I used in my Chicken and Bacon Creamed Corn (which you will also want to try)!
- Jalapeno Peppers: Jalapeno peppers are seeded and diced for the filling, then sliced into rounds for the topping. For the most heat in the filling, dice the jalapeno without removing the seeds.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) is added to the creamed corn to make it nice and creamy. For a lighter option, use half-and-half or whole milk.
- Red Pepper Flakes: Red pepper flakes, or crushed red pepper, add a touch of heat to the creamed corn. You can certainly leave that out if the jalapenos are enough heat for you. Or, add more for even more of a kick!
Can You Make The Filling and Creamed Corn Ahead Of Time?
Yes, you can make both the filling and the creamed corn ahead of time!
- Filling: Prepare the cheesy jalapeno filling and store it in an airtight container in the refrigerator for up to 1-2 days. When you’re ready to stuff the chicken, simply take it out of the refrigerator to bring it to room temperature before using.
- Creamed Corn: You can also make the creamed corn ahead of time. Store it in the refrigerator for 3-4 days. When you’re ready to use it, reheat it on the stovetop, adding a little milk or cream if needed to restore its creaminess.
Just assemble and cook as directed when you’re ready!
Can You Use Canned Cream Corn In This Cheesy Jalapeno Stuffed Chicken Recipe?
Yes, canned creamed corn works as a time-saving alternative to homemade. For extra flavor, I like to sauté onions and garlic, then stir in a splash of heavy cream or milk for added creaminess. A sprinkle of Parmesan cheese is my favorite way to bring it all together. Season with salt, pepper, and red pepper flakes to enhance the taste. Once the ‘canned’ creamed corn is ready, nestle the cooked chicken back into the skillet, sprinkle the remaining cheese on top, and broil until the cheese is melted and bubbly for a perfectly golden finish.
Is Broiling The Cheese On Top Necessary For Cheesy Jalapeno Stuffed Chicken?
You don’t have to broil the cheese on top, but it really gives it that golden, bubbly finish that makes it extra delicious. If you’d rather skip broiling, just cook the chicken a little longer or cover the skillet to melt the cheese gently. The broiling step is totally optional, but I think it makes the cheese topping irresistible!
How To Store Cheesy Jalapeno Stuffed Chicken with Creamed Corn
To store any leftover stuffed chicken and creamed corn, first, let it come to room temperature. Next, store the stuffed chicken and corn separately to maintain the best texture. Place each in an airtight container in the refrigerator. It will last up to 3-4 days. When ready to reheat, pop the chicken in the oven or warm it up on the stovetop. Just cover it with aluminum foil to keep it from drying out. For the creamed corn, heat it on the stovetop and add a little milk or cream if needed.
Cheesy Jalapeno Stuffed Chicken with Creamed Corn
Ingredients
Chicken
- 3 large boneless skinless chicken breasts, about 1 ½ pounds
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter, room temperature
Filling
- 3 ounces cream cheese, room temperature
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- ½ cup (56.5 g) Monterey jack cheese, shredded, divided
- 2 large jalapeños, seeded, finely diced
Creamed Corn
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 teaspoon garlic, minced
- 20 ounces frozen corn kernels, thawed
- 1 cup (238 g) heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup (122.5 g) whole milk
- 3 tablespoons all-purpose flour
- ¼ cup (25 g) parmesan cheese, freshly grated
- 1 large jalapeño, sliced
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.
Did you make this recipe?
You can tag me at @iamhomesteader.
This recipe was inspired by Half Baked Harvest Jalapeno Cheddar Stuffed Chicken with Cream Corn.
What the Test Kitchen had to say about this recipe:
Autumn
The chicken was so cheesy and spicy, just the right amount of heat. The creamed corn was creamy and delicious!
Elizabeth
Oh, wow. Each part of this recipe I could devour on its own, but together, they are so good! I loved the spice in both the chicken and the corn.
Annabelle
I loved how cheesy and gooey the chicken was. The creamed corn was so good, I could eat it all by itself.
Bella
This dish is the perfect combo of spicy and cheesy. The creamed corn was a nice creamy side that went great with the chicken.
Selena
I really liked how the chicken was stuffed with cheese and jalapenos. The creamed corn made the meal really impressive and delicious.
Great recipe for keto diet followers.
How about a series of Keto diet recipes. The diet is spreading and becoming more and more popular.
I would like some keto recipes centered around meats and fish. This keto diet is spreading and the need is there.