Ingredients
Scale
- 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)
- 3 ounces cream cheese (room temperature)
- 1 cup sharp cheddar cheese, shredded, divided
- ½ cup Monterey jack cheese, shredded, divided
- 2 large jalapeños, seeded and finely diced
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 teaspoon garlic, minced
- 20 ounces frozen corn kernels (thawed)
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup whole milk
- 3 tablespoons all-purpose flour
- ¼ cup parmesan cheese (freshly grated)
- 1 large jalapeño (sliced)
Instructions
- Pat chicken breasts dry and butterfly each one to create a pocket.
- Season the chicken with garlic powder, paprika, kosher salt, and black pepper.
- Mix cream cheese, ½ cup sharp cheddar, ¼ cup Monterey Jack, and jalapeños in a bowl.
- Stuff the chicken breasts with the cheese filling and secure if needed.
- Sear the stuffed chicken in a skillet with olive oil and butter until cooked through.
- Tent the cooked chicken with foil to keep warm.
- Sauté onions and garlic in the same skillet, then combine corn, cream, and spices.
- Thicken the sauce with a mixture of flour and milk.
- Add Parmesan cheese to the sauce until melted.
- Nestle chicken in the creamed corn, top with remaining cheeses, and broil briefly to melt.
- Serve with side options like salad or garlic bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra heat, leave some seeds in the jalapeños.
Use room temperature cheese for easier mixing.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Calories: 640
- Sugar: 4
- Sodium: 900
- Fat: 36
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 47
- Cholesterol: 150