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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!

Skillet Creamed Corn Chicken


 

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.

Skillet Creamed Corn Chicken

recipe faqs:

can you use regular flour instead of cassava flour?

Yes! All-purpose flour works as a great substitute if that’s what you have on hand.

I can’t find corn on the cob!

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!

Skillet Enchilada Chicken

One-Pan Sesame Chicken and Rice

Herby Chicken and Orzo Skillet

5 from 42 votes

Skillet Creamed Corn Chicken

Total: 30 minutes
Servings: 4
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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

Calories: 574kcal, Carbohydrates: 28g, Protein: 56g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.04g, Cholesterol: 182mg, Sodium: 1604mg, Potassium: 1272mg, Fiber: 3g, Sugar: 9g, Vitamin A: 977IU, Vitamin C: 42mg, Calcium: 139mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass
Servings: 4
Calories: 574
Like this? Leave a comment below!Jump to Comments →

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Get to know Alex

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5 from 42 votes (5 ratings without comment)

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97 Comments

  1. 5 stars
    Absolutely delicious!! Everyone loved it and this will definitely be on repeat!!
    Love your recipes!! Thanks Alex

    Reply

  3. 5 stars
    So delicious and flavorful! My husband and I LOVED it! Breading and pan frying the chicken before adding it back to the skillet was a game changer. 10/10 recommend!

    Reply

  4. 5 stars
    Very tasty recipe for sweet summer corn! Used smaller chicken tenders and was able to do everything on the stovetop and avoid heating up the oven. Skipped the Monterrey jack cheese, but didn’t miss it at all. Thank you for the delicious recipe!

    Reply

  5. Wow, I love how easy this is to whip up. So tasty too! I used dairy-free cream cheese (added a bit extra), and it turned out great!

    Reply

  6. This dish is delicious! My non chicken eating husband would like this added to the rotation. Thank you!

    Reply

  7. 5 stars
    So very, very delicious! The corn is still tender and sweet, the poblano provides a bit of a kick, the cream cheese sauce is the finishing touch. I substituted boneless, skinless chicken thighs and they stayed moist. Served with a watermelon and feta salad, and Mexican rice (unneeded.) I’ll make on repeat, it was heavenly.

    Reply

  8. 5 stars
    My husband and I loved this recipe! We added fresh spinach because we had some on hand, and we served with rice. What a great recipe to highlight summer sweet corn!

    Reply