Skillet Street Corn Chicken
This skillet chicken captures the flavors of street corn but transforms it into a surprisingly easy entree. Corn, cream cheese, crumbled feta or cotija cheese, lime, and fresh cilantro... this dish will impress!
Servings: 4 servings
Ingredients
- 4 chicken breasts boneless and skinless, 1½ to 2 pounds
- 2 tablespoons olive oil extra virgin
- 1½ teaspoons salt divided
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons garlic minced
- 8 ounces cream cheese I use light cream cheese
- 4 cups corn I recommend using frozen corn and not canned for the best texture
- 4 ounces canned green chiles
- 1 cup chicken stock or broth
- 1 tablespoon lime juice
- ½ cup crumbled cotija or feta cheese
- ½ cup fresh cilantro chopped
Instructions
- Preheat oven to 350 degrees.
- Add 1 teaspoon of the salt plus chili powder, paprika, onion powder, and black pepper to a small bowl. Stir together seasonings. Then press seasoning blend into both sides of chicken. (If chicken breasts are especially thick slice them horizontally to create thinner cutlets.)
- Add oil to cast iron skillet or another oven safe skillet on the stovetop. Heat to medium-high heat. Once skillet is hot, add chicken breasts to the oil. Sear until browned, about 4 to 5 minutes. Chicken will not be fully cooked. We're just looking for some good browning at this step. Flip. Sear the other side.
- Once both sides of the chicken breasts are browned, add minced garlic to the skillet. Sauté until golden in color, about 1 minute.
- Turn off the heat. Move the chicken to the outside of the skillet and place the block of cream cheese in the center of the skillet. Add corn, green chilies, chicken stock, and lime juice to the skillet. Season the corn with remaining ½ teaspoon salt.
- Place the skillet in the oven. Bake for 20 – 25 minutes, until the internal temperature reaches 165 F. Cooking time depends on how long you sear the chicken the skillet and how thick your chicken is. It takes 25 minutes for the chicken to cook through in my oven.
- Remove chicken from skillet and set aside. Use a fork or spoon to stir the cream cheese into the sauce. Add the chicken back to the skillet and spoon corn and sauce over top. Top everything with crumbled cotija or feta and chopped fresh cilantro.