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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.
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!