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Creamy Chicken and Corn Skillet Recipe

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4.3 from 80 reviews

This Creamy Chicken and Corn recipe features tender spiced chicken cutlets sautéed with a flavorful blend of corn, onions, and green chiles, all enveloped in a rich, creamy sauce made with cream cheese and milk. Topped with crumbled cotija cheese and fresh cilantro, it’s a comforting and vibrant dish perfect for an easy weeknight dinner.

Ingredients

Chicken and 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 and 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
  • Crumbled cotija cheese for topping

Instructions

  1. Prepare the Spice Mix and Season Chicken: In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and freshly ground black pepper. Season half of this spice mixture evenly over the chicken cutlets or breast halves.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces. Sear them for 4-5 minutes until golden brown on the bottom, then flip and continue cooking until chicken is cooked through, about another 4-5 minutes. Remove chicken from skillet and set aside on a plate.
  3. Sauté Vegetables: Add more olive oil to the skillet if needed. Add the diced white onion, corn, the remaining spice blend, salt, pepper, diced green chiles, and chopped cilantro. Sauté for about 4-5 minutes until the vegetables are tender and fragrant.
  4. Create the Creamy Sauce: Reduce heat to medium. Add the room temperature cream cheese to the skillet and stir it into the corn and vegetable mixture until it melts and is fully incorporated. Gradually pour in the chicken broth and milk, stirring constantly. Cook for several minutes until the sauce thickens slightly and becomes bubbly.
  5. Reheat Chicken with Sauce: Return the cooked chicken back into the skillet with the creamy corn mixture. Cook together for another minute or two until the chicken is warmed through and well coated with the sauce.
  6. Serve and Garnish: Plate the creamy chicken and corn mixture. Top generously with crumbled cotija cheese and additional chopped cilantro if desired. Serve immediately.

Notes

  • For best results, use chicken breasts cut thin or chicken cutlets to ensure quick and even cooking.
  • Fresh corn adds sweetness and texture, but frozen corn works perfectly after thawing.
  • Adjust spice levels by varying the amount of chili powder and cayenne if desired.
  • Allow cream cheese and milk to come to room temperature before adding to prevent lumps in the sauce.
  • Serve with warm tortillas or rice for a complete meal.

Find it online: https://flavorspath.com/creamy-chicken-and-corn-skillet-recipe/