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Summer in a skillet — my Skillet Creamed Corn Chicken!
Y’all know I love a one-skillet dinner and this Skillet Creamed Corn Chicken is a new favorite of mine. Simply seasoned chicken is seared and then baked over creamed corn that includes red onion and poblano for an added flavor boost that I cannot get enough of.
For the Creamed Corn:
- Sweet Corn
- Red Onion
- Poblano Pepper
- Garlic
- Cream Cheese (sub dairy-free if preferred!)
- Lime Zest and Juice
- Chicken Broth
step one: prep and brown the chicken
After pounding and then seasoning your chicken, coat in cassava then brown in your oven-safe skillet. The chicken will finish cooking in the oven so you don’t need to worry about it being cooked through at this time!
step two: make the creamed corn
Next, in the same skillet make creamed corn. Sauté the veggies until just softened and then add the cream cheese, broth, lime zest, and lime juice. Stir until the cream cheese is melted and combined with the rest of the skillet.
step three: bake, garnish, enjoy!
Nestle the chicken back into the skillet and top with Monterrey cheese. Bake until the cheese is browned and the chicken is cooked through. Garnish with cilantro and serve with lime wedges!
I know y’all are going to just love this Skillet Creamed Corn Chicken and I hope it is on repeat on your dinner tables like it is on mine!
Skillet Creamed Corn Chicken
Ingredients
- 4 small boneless skinless chicken breasts
- 2 teaspoon kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 teaspoon chili powder
- 2 tablespoons cassava flour
- 2 tablespoons extra virgin olive oil
- 1 large poblano seeded and sliced into ¼-inch wide strips
- ½ small red onion thinly sliced
- 2 garlic cloves minced
- 4 ears sweet corn husked and kernels removed (about 2 1/2 cups)
- ½ cup cream cheese sub dairy-free cream cheese
- ½ cup low-sodium chicken broth
- Zest of ½ a lime
- 2 tablespoons lime juice
- 1/3 cup Monterey jack cheese
- 2 tablespoons fresh cilantro minced for serving
- 1 lime cut into wedges, for serving
Instructions
- Preheat oven to 375℉.
- Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top ofthe breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness. Pat dry with paper towels.
- Season both sides of the chicken with 1 teaspoon of salt, ½ teaspoon of black pepper, and chili powder.
- Add the cassava flour to a large plate. Dredge each chicken breast in cassava flour on both sides and shake off the excess.
- In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides, about 2 minutes per side. This chicken will finish cooking through in the oven. Set aside.
- Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.
- Add the corn, remaining 1 teaspoon salt, and ½ teaspoon pepper. Sauté for another 2 minutes. Reduce heat to medium low.
- To the skillet, add the cream cheese, chicken broth, lime zest, and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.
- Nestle the chicken back into the skillet. Add the cheese over the chicken and entire skillet. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and chicken is cooked through.
- Remove from oven and garnish with cilantro. Serve with lime wedges.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Thank you! Totally awesome dish & so easy to put together. Just used ap flour, all I had available, but still very good. My husband said ” its a keeper”. I did reduce amounts as we are empty nesters.
YUM! We have made this multiple times and it’s always a hit! (:
Wonderful recipe! Have never come across any recipe here that wasn’t wonderful. Thank you for another family favorite.
The recipe is fantastic and so simple to make!
Glad you love it
So delicious and easy for a weeknight meal. Served it with rice. Will definitely make again!
I know this is a silly question but I’ve never cooked with corn before. Do I grill/boil the corn before cutting off the kernels or do i cut them raw?
Thanks!
This is absolutely amazing! I love this dish so much! There is so much flavor & will definitely be something I cook when friends come over.
Another absolute banger. Made this tonight for din with plans already to make it day after tomorrow. So simple but such good flavor. These one pan meals (this one and the feta lemon orzo chickie one) are my current addition. Pls give the ppl what they want, more one pot meals.
Can you use frozen or canned corn if corn is not in season? Thank you 🙂