Cheesy One-Pan Green Chile Chicken


3-5 boneless skinless chicken thighs
2-3 tbsp taco seasoning
1/2 cup all-purpose flour
2 tbsp neutral cooking oil
1 15 oz bag frozen corn kernels, defrosted
1 fresh jalapeno, diced
1/4 red onion, diced
1 tbsp garlic paste
1/2 cup shredded Mexican cheese
1/3-1/2 cup Young Guns Green Chile
1/2 cup water
2 tbsp lime juice
White or brown rice
Fresh cilantro
Additional lime wedges


  1. To a mixing bowl, add chicken and taco seasoning. Toss to coat. Add flour to the same bowl and press down on the chicken making sure to cover all sides.
  2. Heat an oven safe skillet over medium high heat and add about 2 tbsp cooking oil to the pan. Once oil is hot, add in the chicken. Cook about 3-5 minutes per side depending on thickness or until nice and golden brown. Remove to a plate.
  3. Preheat the oven to broil. Start to cook your rice per package instructions.
  4. To the remaining seasoned oil add in the diced jalapeno and onion. Cook for about 5 minutes until nice and charred. Next add in the defrosted kern kernels and Young Guns Green Chile. Cook for an additional 8-10 minutes until the corn starts to brown. Remove from heat.
  5. Add water and lime juice to the corn mixture. Sprinkle on the cheese and top with chicken. Transfer the skillet to the oven and broil 3-5 minutes until the cheese is nice and bubbly and water is absorbed.
  6. To plate, start with a scoop of the rice and top with the corn and chicken. Garnish with additional cheese, cilantro, lime, and green chile if you like a little extra heat!