This chicken breast skillet couldn’t be any simpler and satisfying. The chicken is lightly dusted with flour and Lawry’s seasonings giving the chicken a juicy, tender, and delicious flavor. Combined with colorful bell peppers, a slight hint of spice from jalapeños, roasted corn, and tangy lime – this dish has authentic flavors of Mexico and can be made is less than 30 minutes.
In a plate combine 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 browns, about 3 minutes. Serve with lime wedges.
Notes
To make this dish kid-friendly, skip the jalapenos.