Creamy Chicken and Corn
Creamy chicken and corn skillet is an easy and delicious one pan dinner reminiscent of Mexican street corn dip!
Servings: 4 -5 servings
Ingredients
- 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
Instructions
- 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 chicken broth and 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.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 30g | Protein: 52g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 134mg | Sodium: 255mg | Fiber: 4g | Sugar: 12g