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Y’all know I love a one-skillet dinner and this Skillet Creamed Corn Chicken is one of my favorites. Seasoned chicken is seared and then baked with creamed corn, red onions, and poblano peppers for an added flavor boost that I cannot get enough of. It literally tastes like summer in a skillet!
I love to take advantage of fresh corn on the cob when it’s in season during late summer. You can make this recipe with frozen corn during the off-season, but I love the sweet, milky flavor that corn cut straight from the cob brings to this meal. It gets a little bit of a heat from a poblano pepper and chili powder, plus zing from a duo of lime zest and lime juice. It’s hard to believe that there is so much flavor packed into one skillet!
ingredients:
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Chili Powder
- Cassava Flour
- Extra Virgin Olive Oil
- Poblano Pepper
- Red Onion
- Garlic Cloves
- Corn on the Cob
- Cream Cheese
- Low-Sodium Chicken Broth
- Lime Zest
- Lime Juice
- Monterey Jack Cheese
- Fresh Cilantro
- Lime Wedges
step-by-step
step one: preheat the oven
Preheat the oven to 375℉.
step two: prep the chicken
Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top of the breasts and use a meat mallet or the bottom of a heavy skillet to pound each piece to about a 1/2-inch thickness. Pat dry with paper towels.
step three: season the chicken
Season both sides of the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and chili powder.
step four: coat in flour
Add the cassava flour to a large plate. Dredge each chicken breast in the flour on both sides, then shake off the excess.
step five: sear the chicken
In a large, oven-safe skillet (preferably cast iron), heat the oil over medium-high heat. Add the chicken breasts and cook for about 2 minutes per side until browned. This chicken will finish cooking through in the oven. Set aside.
step six: cook the veggies
Reduce the heat to medium. Add the poblano peppers, red onions, and garlic. Sauté for 3 minutes until the veggies begin to soften.
step seven: add the corn
Add the corn, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté for about 2 minutes. Reduce the heat to medium low.
step eight: make it creamy
Add the cream cheese, chicken broth, lime zest, and lime juice. Stir until the cream cheese is well incorporated, then remove from heat.
step nine: bake the skillet
Nestle the chicken back into the skillet. Cover with the cheese. Transfer to the oven and bake, uncovered, for 12 to 15 minutes until the cheese is melted and chicken is cooked through.
step ten: garnish and serve
Remove from the oven and garnish with cilantro. Serve with lime wedges.
recipe faqs:
Yes! All-purpose flour works as a great substitute if that’s what you have on hand.
Don’t worry about it! Frozen corn or drained canned corn works just as well.
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!
want more easy skillet dinners like this one? try these!
One-Pan Sesame Chicken and Rice
Herby Chicken and Orzo Skillet
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 pepper, seeded and sliced into 1/4-inch wide strips
- 1/2 small red onion, thinly sliced
- 2 garlic cloves, minced
- 4 ears sweet corn, husked and kernels removed (about 2½ cups)
- 1/2 cup cream cheese
- 1/2 cup low-sodium chicken broth
- zest of 1/2 a lime
- 2 tablespoons lime juice
- 1/3 cup Monterey jack cheese
- 2 tablespoons finely chopped fresh cilantro, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Preheat the oven to 375℉.
- Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top of the 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 salt, 1/2 teaspoon 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 oil over medium-high heat. Add the chicken breasts and cook for about 2 minutes per side until browned. This chicken will finish cooking through in the oven. Set aside.
- Reduce the heat to medium. Add the poblano peppers, red onions, and garlic. Sauté for 3 minutes until the veggies begin to soften.
- Add the corn, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté for about 2 minutes. Reduce the heat to medium low.
- Add the cream cheese, chicken broth, lime zest, and lime juice. Stir until the cream cheese is well incorporated, then remove from heat.
- Nestle the chicken back into the skillet. Cover with the cheese. Transfer to the oven and bake, uncovered, for 12 to 15 minutes until the cheese is melted and chicken is cooked through.
- Remove from the oven and garnish with cilantro. Serve with lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Could you use regular fkour instead of cassava? And do you think kids would eat it woth the pablano pepper? Would it change a lot of the flavor if i left it out?
Yes, you can definitely use all-purpose flour instead! And my kids will eat this dish! Poblanos aren’t too spicy, but you can always add half the amount to start and see how it tastes.
My family devoured this. It’s a very forgiving recipe – I did a kitchen clean out with chicken thighs and mini bell peppers. I didn’t have lime, cilantro, or cassava flour. The sauce was a bit thin because of that but it was still delicious. I need to make it again with all of the proper ingredients 😅
So glad to hear that it still worked for you!
Whole family loved this meal— we have made it several times! Subbed cottage cheese for cream cheese because it was what we had and still turned out delicious..
This is a super yum summer dinner! Didn’t want to mess with cleaning melted cheese in my cast iron so used my LeCreuset braiser. Forgot cilantro so added some shredded basil chiffonade at the end for garnish because I have a ton in my garden. Served with a simple arugula salad- squeezed lemon on arugula, added some cut up Campari tomatoes, watermelon chunks, and crumbled feta, dash of sea salt & pepper. Thanks to the other reviewer who suggested she served a similar side!
Oh my gosh. I don’t normally leave comments on recipes but this was SO GOOD. More people need to be making this!!
yay!
Can you use canned corn??
Canned corn, drained and rinsed, works fine! they aren’t as “crisp/fresh” but it still tastes fab.
One of our favorite recipes! The flavors are refreshing and perfect for spring/summer dinner. Always a crowd pleaser too
This is so easy and so so good! It is on the rotation! Thank you 🙂
one of my favorites, too! glad you love it!
YUM! Absolutely delicious. (Used Neufchatel instead of DF cream cheese.)
I rate my recipes based on level of effort and flavor. This was great! Easy and delicious. We will be adding this to our rotation!
Glad to hear it, Taylor! Thank you!