Cheyenne Chicken
Bursting with bold Southwestern flavors, Cheyenne Chicken is a must-try dish that combines zesty lime, sweet honey, and smoky spices in a beautifully marinated chicken. Tender chicken breasts are seared to golden perfection, then oven-baked atop a vibrant medley of sautéed bell peppers and sweet corn, seasoned with a hint of chili powder for extra depth. This one-skillet recipe is both visually stunning and deliciously satisfying, with the added convenience of being easy to prepare. Perfect for weeknight dinners or casual entertaining, Cheyenne Chicken is a crowd-pleaser when served with fluffy rice, creamy mashed potatoes, or a crisp green salad. Made with wholesome ingredients and ready in just 45 minutes, this dish will quickly become a favorite at your table.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium-sized, diced red bell pepper
- 1 medium-sized, diced green bell pepper
- 1.5 cups fresh or frozen corn kernels
- 0.5 teaspoon chili powder
- 1 tablespoon butter
- 2 tablespoons, chopped fresh cilantro
Instructions
In a small bowl, whisk together the olive oil, lime juice, honey, smoked paprika, ground cumin, garlic powder, salt, and black pepper to make the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
Preheat the oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil (if needed) and sear the marinated chicken breasts for 2 minutes on each side, just until golden brown. Remove the chicken temporarily and set aside.
In the same skillet, melt the butter over medium heat. Add the diced red and green bell peppers along with the corn kernels. Sprinkle in the chili powder and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Place the seared chicken back into the skillet on top of the sautéed vegetable mixture. Transfer the skillet to the preheated oven.
Bake for 18–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Serve Cheyenne Chicken with your choice of side, such as rice, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 63.1 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 164 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
