Crispy Pepper Jack Chicken with Spiced Lime Rice and Smoky Crema

This oven-baked chicken dish delivers a satisfying crunch with a pepper jack and panko crust, all while keeping prep time to just five minutes. The chicken bakes to golden perfection, freeing you up to enjoy a little downtime while dinner cooks.

Serve the crispy chicken alongside fluffy rice tossed with fajita spices, sweet corn and a squeeze of fresh lime. A drizzle of smoky red pepper crema ties everything together for a meal that feels special but couldn’t be easier.

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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. Preheat the oven to 425°F (220°C) and adjust a rack to the middle position. Wash and dry all produce. In a small bowl, reserve half of the smoky red pepper crema (use the whole packet if serving 4). Set aside the remaining crema for serving.
2. Place 1 tablespoon of butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in the panko breadcrumbs, pepper jack cheese, half of the fajita spice blend and a pinch of salt and pepper. Quarter the lime.
3. Pat the chicken cutlets dry with paper towels and place them in the oven-ready tray. Season both sides with salt and pepper. (For 4 servings, divide between two trays.) Brush a thin layer of the reserved smoky red pepper crema over the tops of the chicken. Mound the panko mixture on top, pressing gently to adhere (no need to coat the undersides). Wash out the bowl used for the panko mixture.
4. Transfer the tray to the middle rack (ensure the oven has fully preheated). Roast until the topping is crisp and the chicken is cooked through, 20-25 minutes. (For 4 servings, roast two trays side by side on the middle rack.)
5. When the chicken has about 5 minutes left, drain the corn and add it to the bowl used for the panko mixture. Massage the rice package to separate the grains, then add the rice to the bowl with the corn. Season with the remaining fajita spice blend, 2 tablespoons of water (4 tablespoons for 4 servings) and a pinch of salt and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Let rest for 1 minute.
6. Carefully uncover the bowl and stir in 1 tablespoon of butter (2 tablespoons for 4 servings) and a squeeze of lime juice. Taste and adjust seasoning with salt and pepper if desired.
7. Divide the chicken and rice between plates. Drizzle with the remaining smoky red pepper crema and serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, but you’ll need to cook it separately according to package directions before adding the fajita spice and corn.

What can I substitute for smoky red pepper crema?

You can use a mix of sour cream and hot sauce or a store-bought chipotle crema.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear.