Description
This Creamy Street Corn Chicken Skillet is a flavorful and comforting one-pan meal featuring tender, seasoned chicken breasts cooked to perfection alongside a creamy, cheesy street corn mixture spiced with chili powder, cumin, and fresh jalapeno. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner packed with bold Mexican-inspired flavors and a luscious creamy sauce.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Corn
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 3-4 cups corn kernels (fresh or frozen)
- 1 jalapeno, ribs and seeds removed, petite diced
- 6 cloves garlic, minced
Creamy Sauce and Garnishes
- 1 cup heavy cream
- 3/4 cup crumbled Cotija cheese (or feta cheese), plus more for garnish
- Zest of 1 lime
- Juice of 1/2 lime
- Sliced green onion, for garnish
- Fresh chopped cilantro, for garnish
- Sliced jalapeno, for garnish
Instructions
- Prepare and Season Chicken: Thinly slice the chicken breasts lengthwise to create 4 thinner pieces. In a medium bowl, mix 2 tablespoons olive oil, chili powder, cumin, garlic powder, salt, and pepper to form a seasoning mixture. Toss the chicken pieces until evenly coated.
- Cook the Chicken: Heat a large sauté pan over medium-high heat. Add the seasoned chicken and cook for 3-5 minutes per side or until fully cooked through. Work in batches if necessary to avoid crowding the pan. Remove chicken and set aside.
- Sauté Vegetables and Corn: Without wiping the pan, add the remaining tablespoon of olive oil and reduce heat to medium. Add the diced bell pepper, diced onion, and corn along with salt and pepper. Cook, stirring frequently, for about 6 minutes, using the vegetable juices to deglaze the pan and lift all flavorful browned bits off the bottom.
- Add Jalapeno and Garlic: Stir in the minced garlic and petite diced jalapeno with a pinch of salt and pepper. Continue cooking, stirring frequently, for approximately 2 minutes until fragrant.
- Create Creamy Sauce: Pour in the heavy cream and add the crumbled Cotija cheese. Stir occasionally and cook until the cheese melts into a smooth, creamy sauce.
- Finish with Lime and Seasoning: Mix in the lime zest and juice. Adjust seasoning with salt and pepper to taste. Return the cooked chicken to the pan, nestling it into the creamy mixture, and cook for another minute until the chicken is warmed through.
- Garnish and Serve: Remove from heat and garnish with sliced green onion, fresh cilantro, additional Cotija cheese, and sliced jalapeno if desired. Serve immediately and enjoy!
- Optional Feedback: If you enjoyed this recipe, consider leaving a 5-star rating and review to help others discover it!
Notes
- Thinly slicing the chicken helps it cook faster and more evenly.
- If fresh corn is not available, frozen or canned corn works well.
- Adjust spice level by adding or omitting jalapeno seeds.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
- Use feta cheese as a substitute for Cotija if desired.
- Cook chicken in batches to avoid overcrowding which ensures better searing.
- Deglazing the pan with vegetable juices adds depth of flavor to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
