Savor the ultimate rustic comfort food with this Southwestern-inspired one-pot meal.
Tender chicken breasts are nested right inside a savory, sweet, and spiced cast-iron cornbread batter, topped with melted cheese, and served alongside a rich chipotle-infused hot honey butter.
Because everything cooks together in a single skillet, cleanup is minimal, making it a fantastic weekend dinner choice.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cool Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yields: 6 servings
Ingredients
For the Chicken and Cornbread:
- 3 large chicken breasts: Skinless and boneless, halved lengthwise
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chipotle pepper powder
- 1/2 cup unsalted butter
- 1 yellow onion: Diced
- 1 red bell pepper: Diced
- 1 green bell pepper: Diced
- 3 cloves garlic: Minced
- 1 cup self-rising flour
- 1 cup cornmeal
- 1/2 teaspoon salt
- 3 tablespoons honey
- 1 1/2 cups buttermilk
- 2 large eggs: Beaten
- 2 ounces Monterey Jack or Cheddar cheese: Grated
- 1/4 cup green onions: Sliced for garnish
For the Hot Honey Butter:
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/2 teaspoon chipotle pepper powder
- 1 pinch cayenne pepper
- Salt: To taste
Step-by-Step Instructions
1. Marinate the Chicken
- Place the halved chicken breasts into a mixing bowl.
- Drizzle with olive oil, then season with kosher salt, black pepper, and chipotle pepper. Toss thoroughly until the chicken is evenly coated.
- Cover and place in the refrigerator to marinate while you prep the remaining ingredients. (You can also do this a few hours ahead of time).
2. Preheat and Sauté
- Preheat your oven to 400°F (200°C).
- Place a 12-inch cast-iron skillet (or another oven-safe heavy skillet) over medium-high heat and melt the 1/2 cup of unsalted butter.
- Add the diced yellow onion and a pinch of salt. Stir and cook for a few minutes until the onions begin to soften and turn translucent.
- Toss in the diced red bell pepper, green bell pepper, and minced garlic. Continue cooking and stirring for another 1 to 2 minutes until the vegetables just start to lose their raw bite.
- Turn off the heat. Remove half of this pepper and onion mixture and set it aside in a separate bowl, making sure to leave as much melted butter in the skillet as possible.
- Allow the skillet to cool down for about 5 minutes so it doesn’t scramble the eggs when added.
3. Mix the Batter
- While the skillet cools, whisk together the self-rising flour, cornmeal, and 1/2 teaspoon of salt in a separate mixing bowl.
- Pour the honey, buttermilk, and beaten eggs directly into the warm butter mixture remaining in the skillet, whisking well to combine.
- Add the dry flour and cornmeal mixture into the skillet. Using a spatula, gently stir just until the ingredients come together into a batter. Do not overmix.
4. Assemble the Skillet
- Arrange the marinated chicken pieces directly into the batter in a spiral pattern, spacing them evenly across the pan.
- Use a spoon to scoop about 3 spoonfuls of batter from any high points and drop them into the center of the skillet to level things out.
- Scatter the reserved pepper and onion mixture evenly over the top.
- Sprinkle the grated Monterey Jack or Cheddar cheese across the surface.
5. Bake and Garnish
- Transfer the skillet to the preheated oven and bake for about 40 minutes. The cornbread is done when a toothpick inserted into the center comes out clean, and the chicken is cooked through.
- Once out of the oven, garnish the top with sliced green onions.
6. Prepare the Hot Honey Butter
- In a small saucepan over medium heat, combine the butter, honey, chipotle pepper, cayenne pepper, and a pinch of salt.
- Bring the mixture to a gentle simmer, then whisk thoroughly to emulsify. Season with extra salt if needed, and serve warm alongside the cornbread chicken.
Essential Cooking Tips
Skillet Temperature Control
Letting the skillet cool for 5 minutes after cooking the vegetables is crucial. If the pan is too hot when you add the buttermilk and eggs, it can cook the eggs prematurely.
Checking the Chicken
Because the chicken cooks inside the batter, ensure it reaches a safe internal temperature of 165°F (74°C) by testing a piece near the center with a meat thermometer.
Customizing the Heat
The chipotle and cayenne provide a classic Southwestern kick. If you prefer a milder dish, reduce the chipotle powder by half; if you like extra heat, feel free to add a diced jalapeño to the sautéed veggies.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 769 | — |
| Total Fat | 42g | 53% |
| Saturated Fat | 23g | 114% |
| Cholesterol | 206mg | 69% |
| Total Carbohydrate | 73g | 26% |
| Dietary Fiber | 4g | 13% |
| Total Sugars | 38g | — |
| Protein | 30g | 60% |
| Sodium | 1101mg | 48% |
| Vitamin C | 49mg | 55% |
| Calcium | 262mg | 20% |
| Iron | 3mg | 19% |
| Potassium | 527mg | 11% |
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual calorie needs.
