One-skillet dinners seem to be all the rage, and it’s understandable why. No one loves to wash dishes! Skillets make dinner uncomplicated and cleanup even easier. This chicken breast skillet couldn't be any simpler or satisfying. The chicken is lightly dusted with flour and Lawry’s seasonings, giving it a juicy, tender and delicious flavor. Combined with colorful bell peppers, a slight hint of jalapeño, roasted corn and tangy lime–this dish has authentic Mexican flavors is ready to eat in less than 30 minutes.
Prep Time: 15 mins | Total Time: 15 | Serves 4-6
4 to 5 boneless skinless chicken breast tenderloins
1½ teaspoons cayenne pepper (or chili powder)
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon Lawry’s Garlic Salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 tablespoons unsalted butter
2 (15.25-oz.) cans whole kernel corn, drained and rinsed
1 jalapeño, thinly sliced
3 mini sweet bell peppers, sliced thinly
1 large clove garlic, minced
½ teaspoon salt
1 lime juiced
1 lime, cut into wedges
1/2 tablespoon dried oregano
½ cup water
On a plate, combine cayenne pepper or chili powder, seasoned salt, garlic salt, black pepper, and flour. Lightly dredge the chicken in mixture and shake off any excess.
Melt 2 tablespoons of butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook about 2 to 3 minutes on each side until browned. Transfer to a plate.
Add remaining butter, corn, jalapeño, bell peppers, garlic, and salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
Add the chicken, lime juice, oregano, and water. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
Transfer the skillet to the broiler. Broil until corn and chicken are browned, about 3 minutes. Serve with lime wedges..