A one-pot skillet chicken dinner that comes with a side! Fiesta-style creamed corn chicken is the one pan dinner you didn’t know you needed. It starts with seasoned chicken dredged in flour so that it gets a little crispy around the edges when you cook it. Then we’ll add butter to the same pan and saute off some sweet corn in onions and peppers to make a esquites or elotes-inspired creamed skillet corn dish. Finish with a splash of cream and lots of fresh lime juice and let the chicken simmer in it. It’s honestly so easy to make! You can serve it over rice or cheddar mashed potatoes, or with butter egg noodles, garlicky roasted potatoes, or roasted veggies. It’s going to be a new weekly dinner rotation fave!
Ingredients for Creamy Chicken with Corn
Chicken: I like to use boneless, skinless chicken breasts for this recipe. You can also use chicken thighs or tenders.Seasonings: Lots of seasonings in this dish! You can’t say I’m serving you bland chicken! We’ll need kosher salt, smoked paprika, oregano, chipotle chili powder, and ground cumin.Oil + Butter: We’ll need a couple of tablespoons of each. The chicken cooks in the olive oil and the 2 tablespoons butter are to saute the corn.All-purpose flour: Instead of making a roux for the corn, I like to use the flour to coat the chicken. This makes the chicken retain much of that moisture so it stays juicer. When we simmer the chicken in the creamed corn, it’ll thicken it just a bit so that it’s perfect to serve over rice or potatoes.Shallots and garlic: You’ll need shallots, or any colored onions will also work for this dish. You’ll also need a few cloves of garlic to mince up for the fiesta creamed corn.Serranos: Don’t worry! The peppers add just the babies of kicks! We’ll Corn Kernels: I use frozen corn kernels that I just thaw out before using in the recipe. If fresh sweet corn is in season when you make this recipe, feel free to simmer your corn, slice it off the cob and use that instead!Limes: You’ll need lots of fresh lime juice to finish off this recipe. The lime juice adds much-needed acid to the sauce and cuts through the sweetness of the corn and the richness of the cream.Heavy Cream: You’ll stir in the cream towards the end to make a creamy sauce for the corn. If you’re dairy-free, feel free to swap the heavy cream for full-fat coconut milk instead.Cheese: I use both Mexican shredded cheese and some cotija cheese for this recipe. Cotija cheese can be difficult to find depending on where you live, so you can replace it with grated parmesan cheese or feta cheese instead.Cilantro: Adds freshness and a little color to the dish!
Instructions for creamy corn chicken
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