I love a one-skillet dinner, and this Skillet Creamed Corn Chicken is one of my go-to weeknight favorites. Tender, seasoned chicken is seared in a cast-iron or oven-safe skillet, then baked in a creamy corn mixture with poblano peppers, red onion, and a bright finish of lime zest and juice. Fresh corn on the cob really elevates the dish when it’s in season, but frozen or canned corn works perfectly well year-round. The result is a cozy, slightly spicy, summery skillet meal that’s simple to prepare and full of flavor.
Ingredients
- 4 small boneless, skinless chicken breasts
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon chili powder
- 2 tablespoons cassava flour (or all-purpose flour as a substitute)
- 2 tablespoons extra virgin olive oil
- 1 large poblano pepper, seeded and sliced into 1/4-inch strips
- 1/2 small red onion, thinly sliced
- 2 garlic cloves, minced
- 4 ears sweet corn, husked and kernels removed (about 2½ cups) — or 2 cups frozen or drained canned corn
- 1/2 cup cream cheese, softened
- 1/2 cup low-sodium chicken broth
- Zest of 1/2 a lime
- 2 tablespoons lime juice
- 1/3 cup Monterey Jack cheese, grated
- 2 tablespoons finely chopped fresh cilantro, for serving
- 1 lime, cut into wedges, for serving
Step-by-step Instructions
Step 1 — Preheat the oven
Preheat the oven to 375°F (190°C).
Step 2 — Prep the chicken
Place the chicken breasts on a cutting board. Cover with a piece of parchment paper or plastic wrap and pound each breast to an even 1/2-inch thickness using a meat mallet or the bottom of a heavy skillet. Pat the chicken dry with paper towels.
Step 3 — Season the chicken
Season both sides of the chicken with 1 teaspoon of kosher salt, 1/2 teaspoon freshly ground black pepper, and the chili powder.
Step 4 — Coat in flour
Place the cassava flour on a large plate. Dredge each chicken breast in the flour on both sides, shaking off any excess.
Step 5 — Sear the chicken
In a large oven-safe skillet (cast iron is ideal), heat the olive oil over medium-high heat. Add the chicken breasts and sear about 2 minutes per side, until browned. The chicken will finish cooking in the oven. Remove the chicken from the skillet and set aside.
Step 6 — Cook the vegetables
Reduce the heat to medium. Add the sliced poblano, red onion, and minced garlic to the skillet. Sauté for about 3 minutes, until the vegetables begin to soften.
Step 7 — Add the corn
Add the corn to the skillet along with the remaining 1 teaspoon salt and the remaining 1/2 teaspoon black pepper. Sauté for about 2 minutes, then lower the heat to medium-low.
Step 8 — Make it creamy
Stir in the cream cheese, chicken broth, lime zest, and lime juice. Mix until the cream cheese melts into a smooth, creamy sauce. Remove the skillet from the heat.
Step 9 — Bake the skillet
Return the seared chicken to the skillet, nestling the breasts into the creamed corn mixture. Sprinkle the Monterey Jack cheese over the top. Transfer the skillet to the preheated oven and bake, uncovered, for 12–15 minutes, until the cheese is melted and the chicken is cooked through (internal temperature 165°F / 74°C).
Step 10 — Garnish and serve
Remove the skillet from the oven and garnish with chopped cilantro. Serve with lime wedges on the side for extra brightness.
Recipe Details
Total time: about 30 minutes. Serves: 4. This recipe is built for one skillet—minimal cleanup and maximum flavor. Using fresh corn on the cob will give the creamed mixture a sweet, milky taste, but frozen or canned corn are convenient and tasty substitutes when fresh corn isn’t available.
Recipe FAQs
Yes. If you don’t have cassava flour, all-purpose flour works well as a substitute for dredging the chicken.
No problem: frozen corn or drained canned corn can be used in place of fresh kernels with excellent results.
Tips and Variations
- If you prefer more heat, leave some seeds in the poblano or add a pinch of cayenne or crushed red pepper.
- For a lower-fat version, use reduced-fat cream cheese and a light cheese, and trim any excess fat from the chicken.
- Try swapping Monterey Jack for sharp cheddar or pepper jack for an extra kick.
- Leftovers keep well refrigerated in an airtight container—reheat gently in a skillet or microwave until heated through.
Nutrition (per serving)
Calories: 574 kcal; Carbohydrates: 28 g; Protein: 56 g; Fat: 27 g; Saturated Fat: 10 g; Sodium: 1604 mg; Fiber: 3 g; Sugar: 9 g. Nutrition information is an approximation and will vary depending on exact ingredients used.
Photography credit: Eat Love Eats.