Creamed Corn Chicken Skillet
A delicious one-pan chicken dinner that's done in under 30.
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Did you buy chicken breasts again with no actual plan of what to do with them? Hi. Welcome to the club. I do it all the time. Here’s what you’re going to do with them — make this simple Creamed Corn Chicken Skillet. It’s a one-pan dinner that comes together in less than a half-hour and thanks to juicy sweet corn and a creamy sauce with a zesty flair, it always hits the spot.
What Ingredients Do You Need for Creamed Corn Chicken Skillet?
It’s not a long list! You’ll need:
- Chicken breasts — pounded even so they cook quickly and evenly.
- Chili powder and paprika.
- All-purpose flour.
- Olive oil.
- Diced green chilies, onion, and garlic.
- Corn kernels — fresh off the cob if you can get it, but frozen works too.
- Cream cheese.
- Chicken broth.
- Lime juice — for brightness that cuts through all that creaminess.
- Monterey Jack cheese.
- Fresh cilantro and lime wedges. For serving!
How Do You Make Creamed Corn Chicken Skillet?
You’ll want to start by pounding your chicken breasts to an even thickness so they cook through quickly and evenly, and then season them well with salt, pepper, chili powder, and paprika. A quick dredge in flour helps them brown beautifully and crisp up just a tad. You’ll only need to sear them until they’re golden on both sides, it’ll have a chance to finish cooking through later.
In that same skillet, you’ll soften your onion, garlic, and green chilies, then stir in the corn and let it pick up a little color. Stir in the chicken broth and cream cheese and let it melt down into a creamy sauce, then nestle the chicken back into the skillet and cover to let it finish cooking through.
Once your chicken hits 165°F, squeeze fresh lime juice over everything, top with Monterey Jack, and cover again just until the cheese melts (or run it under the broiler for a couple minutes if you want it browned). Finish with cilantro and lime wedges and serve straight from the skillet. SO easy! Enjoy!
Creamed Corn Chicken Skillet
Diet: Gluten-Free
Ingredients
- 4 boneless skinless chicken breasts (about 2 lbs)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 (4 oz) can diced green chilies
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 1/2 cups corn kernels (about 4 ears)
- 4 oz cream cheese
- 1/2 cup chicken broth
- Juice of 1/2 a lime
- 1/2 cup Monterey Jack cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- Fresh cilantro, for serving
- Limes, for serving
Preparation
- Pound chicken breasts out to an even thickness or slice in half if thick. Season well with salt and pepper, along with the chili powder and paprika.
- Dredge chicken in flour, then shake off excess.
- In a large cast iron (or other oven-safe) skillet, heat olive oil over medium-high heat.
- Add chicken and brown, about 2 minutes per side. Remove chicken to a plate.
- Reduce heat to medium, then stir in green chilies, onion, and garlic. Cook until onion starts to soften, about 3 minutes.
- Stir in corn and season with salt and pepper. Cook until corn takes on a bit of color, about 2 minutes.
- Reduce heat to medium, then stir in chicken broth and cream cheese. Nestle chicken back into the skillet, then cover.
- Reduce heat and let cook until chicken reaches 165°F on a thermometer. Time will depend on the thickness of your chicken.
- Squeeze lime juice over chicken, season to taste, then cover with cheese and cover skillet again until cheese has melted. (Alternatively, you can broil uncovered for 1-2 minutes to brown cheese.)
- Serve with cilantro and lime wedges. Enjoy!
Recipe adapted from The Defined Dish.