Skillet Creamed Corn Chicken Recipe for Quick Weeknight Dinner

I love a good one-skillet dinner, and this Skillet Creamed Corn Chicken is one of my go-to meals. Seasoned chicken breasts are quickly seared, then baked with creamed corn, red onion, and poblano pepper for a bright, summery dish that’s full of flavor.

When fresh corn is in season I love to use kernels cut straight from the cob for their sweet, milky flavor, but frozen or drained canned corn also works well when fresh isn’t available. A poblano adds a touch of heat, chili powder brings warmth, and lime zest plus lime juice brighten the whole skillet. It’s an easy, satisfying dinner that feels like summer any time of year.

ingredients:

• Boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• Chili powder
• Cassava flour (or all-purpose flour)
• Extra virgin olive oil
• Poblano pepper
• Red onion
• Garlic cloves
• Corn (fresh, frozen, or canned)
• Cream cheese
• Low-sodium chicken broth
• Lime zest
• Lime juice
• Monterey Jack cheese
• Fresh cilantro
• Lime wedges for serving

step-by-step

step one: preheat the oven

Preheat the oven to 375°F (190°C).

step two: prep the chicken

Place the chicken on a cutting board. Cover with parchment paper or plastic wrap and use a meat mallet or the bottom of a heavy skillet to pound each breast to about 1/2-inch thickness. Pat dry with paper towels.

step three: season the chicken

Season both sides of the chicken with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and a sprinkling of chili powder.

step four: coat in flour

Spread the cassava flour (or all-purpose flour) on a large plate. Dredge each chicken breast in the flour on both sides, shaking off excess.

step five: sear the chicken

In a large oven-safe skillet (cast iron preferred), heat the olive oil over medium-high heat. Add the chicken and cook about 2 minutes per side until browned. The chicken will finish cooking in the oven—set it aside on the skillet or a plate.

step six: cook the veggies

Reduce heat to medium. Add the sliced poblano, thinly sliced red onion, and minced garlic to the skillet. Sauté for about 3 minutes until the vegetables begin to soften.

step seven: add the corn

Add the corn plus the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sauté for about 2 minutes, then reduce the heat to medium-low.

step eight: make it creamy

Stir in the cream cheese, chicken broth, lime zest, and lime juice until the cream cheese is fully incorporated and the sauce is smooth. Remove the skillet from the heat.

step nine: bake the skillet

Nestle the seared chicken back into the creamed corn mixture. Sprinkle Monterey Jack cheese over the top. Transfer the skillet to the oven and bake, uncovered, 12 to 15 minutes, until the cheese is melted and the chicken is cooked through.

step ten: garnish and serve

Remove from the oven, garnish with chopped cilantro, and serve with lime wedges.

recipe faqs:

This Skillet Creamed Corn Chicken is an easy, flavorful weeknight meal that’s perfect for busy evenings or for when you want a satisfying skillet dinner that feels like summer. I hope it becomes a favorite on your dinner rotation.