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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.
This was an absolute perfect weeknight meal for my family. The meld of flavor was so on point, will definitely be making this again!
Love to hear this! Glad it was a hit. Thanks for commenting!
Can’t wait to try! Can I use canned sweet corn?
Made this last night to rave reviews and request to put it on the make again list. Only feedback was to add more corn bc they couldn’t get enough of it!
What would you serve this with for a family dinner?
Made this tonight and it was a hit! The corn was super creamy and complemented the chicken well. Loved the flavors, will mark again soon!
Thank you, Aimee! Glad you loved it!
I cannot wait to make Thursday! My mouth is watering, I am making dinner for my whole family. I know this will be a hit!
Yay! Hope it is a hit, I know it is with my family.
Looks delicious! Any suggestions on what to serve with?
I like making a really big garden fresh salad (with a simple oil + vinegar topping) or roasted asparagus! You could also get super summer fresh and make a great tomato salad!
Absolutely delicious! I am not the best cook and usually struggle with pan searing chicken specifically but I love creamed corn so wanted to give this a try- it came out AMAZING. So flavorful. The chicken got a great golden brown color from the cassava flour and remained so juicy. Probably the best chicken breast dish I’ve been able to make. I made it in an 11-inch enameled cast iron fry pan and it was perfect. I used Kite Hill cream cheese and frozen corn from 365 which I microwaved according to package instructions and that worked great! Corn wasn’t overcooked at all. Just when I added it to the skillet I didn’t sauté it as long. 10/10 cant wait to make again!! Thanks for another winner, Alex! I truly hated cooking until I discovered your Instagram and bought both cookbooks! Now I love it!
Thank you so much for your thoughtful review! Glad this was a successful dinner for you!
So easy to make and so many different veggies you could add to the corn and swap out to your liking definitely will make this again
Love the idea of piling more veggies into this skillet! Thanks for the review.
Chicken came out perfect and the corn was amazing!! Loved it!
So glad you enjoyed this!