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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.
Single gal over here, just trying to cook real food that’s tasty.
Yall, I am obsessed with this recipe. It’s easy, so flavorful and I love that I get to intentionally use seasonal ingredients (a new goal in my current cooking routines!) The best part is it re-heats well and gets better over time! I pop some rice in the microwave, clean up while it finishes in the oven and have a complete meal and minimal clean up. Single, working-girl approved! 🙂
Love this meal and it’s a regular for me right now! Thanks Alex!
Thank you for this thoughtful review! So glad this was a hit.
So good and easy for a quick weeknight dinner that is still super flavorful and fun! I had to sub 1/4 cup of greek yogurt for half of the cream cheese and used a paleo flour mix instead of cassava. It was so tasty and cleanup was pretty chill. I feel like DD has become my go to for recipes, everything is so clearly laid out and recipes are reliably delicious and interesting without being too complicated. Ten stars.
Thank you SO much, Marissa! What a thoughtful review; glad to make mealtime more delicious and less stressful.
Made this for dinner last night and it was a HIT! Such easy prep and clean up, and the flavor it amazing. We subbed hatch chiles for poblanos since they are in season now, and it added a nice kick! Thank you Alex!
Made this for dinner tonight and it was delish! Loved all the combination of flavors and pretty easy to make! Will definitely keep this in the dinner rotation, thanks for another great recipe.
I have made this twice now and it’s delicious!! The second time I made it with chicken thighs because that’s what I had on hand…yum!!!
Made this tonight and it was incredible!! So easy and delicious. I will definitely make it again!
Glad you loved it, Erin!!! Thank you!!
Super delicious! The chicken was moist and flavorful. The corn was fresh and creamy. Definitely putting this on repeat! Thank you!
Could not wait to try this one and it did not disappoint! Delicious and easy to prep! Can’t wait to enjoy the leftovers.
Yayyy! Enjoy the leftovers and thank you for commenting!
Delicious! Came together easily for a week night dinner. So helpful that it is all done in one pan. My husband wants me to add to our regular supper rotation. I made per recipe. Glad I bought the cassava flour. Haven’t used before and liked it.
Thank you, Karen! Glad this was a hit.
The flavor of this dish is on point! We made this last night for dinner and my husband was so excited to get to eat the left overs for lunch today! This for sure will be in our dinner rotation.
Yay! So happy you loved it! Thank you for the comment!
Yay! So happy you loved it! Thank you for the comment!