Cheesy One-Pan Green Chile Chicken


  • 1/3-1/2 cup Young Guns Green Chile
  • 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 of frozen corn kernels, defrosted
  • 1 fresh jalapeno, diced
  • 1/4 red onion, diced
  • 1 tbsp garlic paste
  • 1/2 cup shredded Mexican cheese
  • 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 to cover all sides.
  2. Heat an oven-safe skillet over medium-high heat and add 2 tbsp cooking oil to the pan. Once the oil is hot, add in the chicken. Cook for 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. Add the diced jalapeno and onion to the remaining seasoned oil. 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 for 3-5 minutes until the cheese is 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 extra heat!