Creamy chicken and corn skillet is an easy and delicious one pan dinner that’s reminiscent of Mexican street corn dip. Seasoned pan seared chicken breasts are simmered in a fresh corn, green chile, cilantro cream sauce. Serve it with rice, warm tortillas or tortilla chips!
If you love southwest chicken dinners then you need to make this salsa verde baked chicken!
Why you’ll love it
One pan dinner – If you hate dirtying a bunch of dishes as much as I do, then this skillet dinner is for you! The chicken is seared in the same pan that you’ll make the creamy corn mixture.
Fresh corn – This is a fabulous meal to make in the summer when fresh corn is in peak season. It’s natural sweetness is a great way to balance the heat from the green chiles and the saltiness of the cotija cheese.
Family friendly – This is a meal the whole family will enjoy! It isn’t too spicy and kids tend to love corn.
- Chicken – Chicken cutlets or chicken breasts cut in half lengthwise work great for this recipe. If you prefer chicken thighs, boneless skinless are best.
- Chili powder, cumin, smoked paprika, garlic powder – The southwest spice blend that’s split between the chicken and corn mixture.
- Onion – White or yellow onion can be used.
- Corn – Fresh sweet yellow or white corn is what I recommend. Frozen defrosted corn can be used if fresh isn’t available.
- Green chiles – Mild or hot green chiles can be used depending on hot spicy you like your food. If fresh fire roasted green chiles are in season, I highly recommend using those as well.
- Cilantro – Fresh cilantro adds a ton of flavor. If you don’t like cilantro omit it, the sauce won’t be quite as flavorful, but still good.
- Cream cheese – Add a creamy, cheesy consistency to the sauce and helps thicken it.
- Whole milk – Whole milk, half and half, or cream can be used depending on how rich you want the sauce to be. I used whole milk and it worked great.
- Low sodium chicken broth – Used in combination with the milk to make the sauce.
- Cotija cheese – A salty, crumbly Mexican cheese. Similar to Parmesan.
How to make creamy chicken and corn
Sauté the chicken – Season the chicken with half of the dried spice blend, salt and pepper. Place the cutlets or halved chicken breasts into a skillet coated with oil. Sear the chicken over medium-high heat until golden brown on both sides and cooked through. Remove the chicken from the skillet onto a plate.
Sauté the corn – Sauté the onion, corn, green chiles, cilantro, and remaining spices in the skillet until tender and caramelize.
Make the sauce – Add in the room temperature cream cheese and stir it in with the corn until it’s melted and incorporated. Slowly pour in the milk, stirring continuously. Bring the mixture to a simmer and let it cook until the sauce starts to thicken.
Add the chicken back in – Nestle the cooked chicken back into the corn sauce and let it cook for another minute, just until the chicken is warm. Top the chicken and corn with crumbled cotija cheese and chopped cilantro.
What to serve with chicken and corn skillet
I love to serve this over rice, but it would also be great over cauliflower rice for a lower carb option or even mashed potatoes.
You could also serve it warm flour or corn tortillas or use it as a taco filling.
Creamy chicken and corn FAQs
The chicken and corn will keep for up to 4 days in an airtight container in the refrigerator.
No. I don’t recommend freezing this since there is dairy in the sauce. When defrosted the sauce will likely separate and have an unappealing texture.
- Use boneless skinless chicken thighs or chicken tenders instead of chicken cutlets or breasts.
- Make the sauce thicker and richer by using half and half or heavy cream.
- Add additional vegetables such as zucchini or red bell peppers.
- Substitute cotija cheese with Monterey Jack, cheddar, or Colby Jack cheese.
- Give it an extra smoky and spicy kick by adding a finely chopped chipotle chile in adobo sauce.
More one pan chicken recipes
Did you make this creamy chicken and corn? I’d love if you’d leave a recipe rating and review below.
- 1 1/2 tablespoons olive oii
- 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
- 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, room temperature
- 1/2 cup low sodium chicken broth
- Crumbled cotija cheese
- Combine the dried spices. Season the chicken with half of the spice mixture, salt and pepper. Add a tablespoon of olive oil to a large skillet over medium-high heat. When hot, add the chicken to the skillet. Sear the chicken for 4-5 minutes or until golden brown. Flip the chicken over and continue to cook until it’s cooked through. Remove the chicken from the skillet and onto a plate.
- Add additional oil to the skillet as needed and add in the onion, corn, remaining spice blend, salt and pepper, green chiles, and cilantro. Sauté the vegetables until tender, about 4-5 minutes.
- Turn the heat down to medium and add the cream cheese to the skillet and stir it in with the corn mixture until it melts and is incorporated. Pour in the milk stirring the entire time. Cook for several minutes until the sauce thickens slightly and is bubbly.
- Add the chicken back into the skillet and cook for another minute or so, until warmed. Top the chicken and corn with crumbled cotija cheese and extra cilantro if desired.
Amount Per Serving: Calories: 423Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 134mgSodium: 255mgCarbohydrates: 30gFiber: 4gSugar: 12gProtein: 52g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.