Description
A flavorful and creamy chicken and corn skillet dish featuring tender seared chicken breasts simmered in a rich, spiced corn and cream cheese sauce, perfect for a comforting yet quick weeknight dinner.
Ingredients
Chicken & Spices
- 1 1/2 tablespoons olive oil
- 1 1/4 pounds chicken cutlets or boneless skinless chicken breasts, cut in half lengthwise
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Vegetables & Sauce
- 1 cup diced white onion
- 2 cups fresh corn or defrosted frozen corn
- 4 ounce can diced green chiles
- 2 tablespoons chopped cilantro
- 2 ounces cream cheese, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup low sodium chicken broth
Toppings
- Crumbled cotija cheese
- Extra chopped cilantro, for garnish (optional)
Instructions
- Season and Sear Chicken: Combine the dried spices (chili powder, cumin, smoked paprika, garlic powder). Season the chicken with half of the spice mixture, along with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 4-5 minutes until golden brown. Flip and cook until the chicken is cooked through, then remove from skillet onto a plate.
- Sauté Vegetables: Add additional olive oil to the skillet if needed. Add diced onion, corn, remaining spice blend, salt, pepper, diced green chiles, and chopped cilantro to the pan. Sauté for 4-5 minutes until the vegetables are tender and fragrant.
- Create Creamy Sauce: Lower the heat to medium. Add the cream cheese to the skillet and stir it into the corn mixture until melted and well incorporated. Gradually pour in the chicken broth and milk while stirring continuously. Let the sauce cook for a few minutes until it thickens slightly and becomes bubbly.
- Combine and Warm: Return the cooked chicken to the skillet, nestling it into the creamy corn sauce. Cook for an additional minute to warm through.
- Serve: Plate the chicken with the creamy corn mixture spooned over or alongside. Top generously with crumbled cotija cheese and extra cilantro if desired.
Notes
- Use fresh or frozen corn depending on availability.
- For spicier flavor, add diced jalapeños or use hot green chiles instead of mild.
- Let cream cheese come to room temperature to ensure smooth melting.
- Serve with warm tortillas, rice, or a fresh salad to complete the meal.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southwestern
