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5 from 42 votes

Skillet Creamed Corn Chicken

Total Time30 minutes
Diet: Gluten Free
Servings: 4
Author: Alex Snodgrass

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