Crispy Pepper Jack Chicken with Fajita Rice and Smoky Red Pepper Crema

This crispy pepper jack chicken delivers big flavor with just five minutes of hands-on prep. Juicy chicken cutlets are topped with a cheesy panko crust, then baked until golden and crunchy. Meanwhile, fluffy rice gets a fajita-spiced boost and is tossed with sweet corn, butter and fresh lime.

Finish each plate with a generous drizzle of smoky red pepper crema for a creamy, tangy kick. It’s a complete meal that feels special but couldn’t be easier-perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

6 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, reserve half of one packet smoky red pepper crema (whole packet for 4 servings). Save remaining crema for serving.
2. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, pepper jack, half the Fajita Spice Blend, salt and pepper. Quarter lime.
3. Pat chicken cutlets dry with paper towels and place in oven-ready tray; season all over with salt and pepper. (For 4 servings, divide between two trays.) Brush a thin layer of reserved smoky red pepper crema over tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides!). Wash out bowl.
4. Transfer tray to middle rack (be sure your oven has preheated!). Roast until topping is crisp and chicken is cooked through, 20-25 minutes. (For 4, roast two trays side by side on middle rack.)
5. When chicken has 5 minutes remaining, drain corn and add to bowl used for panko. Massage rice in package to separate grains and add to bowl with corn. Season with remaining Fajita Spice Blend, 2 TBSP water (4 TBSP for 4 servings), salt and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Let rest 1 minute.
6. Carefully uncover bowl; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper if desired.
7. Divide chicken and rice between plates. Drizzle with remaining smoky red pepper crema and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture. If using regular breadcrumbs, you may need to adjust the amount slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The topping should be golden and crispy.

Can I prepare this dish ahead of time?

You can assemble the chicken with the panko topping up to a few hours ahead and refrigerate. Add a few extra minutes to the bake time if cooking from cold.