Fiesta Creamy Corn Chicken
Fiesta-inspired Creamy Corn Chicken! The chicken is seasoned with lots of seasonings and pan-seared. Then we'll make the creamed corn with peppers, onions, shredded cheese, cotija cheese, a splash of heavy cream, and lots of lime juice! The creamed corn sauce is perfect for this one-pan chicken dinner!
Ingredients
- 1 ¼ pound boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1 teaspoon EACH: smoked paprika AND oregano
- ½ teaspoon EACH: garlic powder onion powder, AND chipotle chili powder
- ¼ teaspoon ground cumin
- ¼ cup flour
- 2 tablespoons EACH: olive oil AND butter
- ½ cup shallots chopped (or red onions)
- 1 serrano minced (see notes)
- 3 cloves garlic minced
- 1 16 ounce bag frozen corn kernels, thawed
- 2 tablespoons lime juice + wedges for serving
- ½ cup heavy cream
- 1 cup Mexican shredded cheese
- ¼ cup crumbled cotija cheese or feta, parm
- Cilantro for garnishing
Instructions
- SEASON: Combine the kosher salt, smoked paprika, oregano, garlic powder, onion powder, chipotle chili powder, and ground cumin in a bowl. Season the chicken generously on both sides.
- COOK: Dredge the chicken in the flour. Heat a skillet over medium-high heat. Add the oil and cook the chicken; about 10-12 minutes total, flipping around the halfway mark until the chicken reaches an internal temp of a minimum of 160ºF. Remove to a plate and keep warm.
- CREAMED CORN: Over medium heat, add the butter to the skillet and allow it to melt. Add the shallots and saute them with a pinch of salt for 4-5 minutes or until soft and translucent. Add the serrano, garlic, and corn. Cook for 3 minutes or until the corn heats through; add the lime juice and let cook until the liquid absorbs. Add the heavy cream and stir to combine. Once the cream is warmed through, sprinkle with the cheeses. Tuck the chicken breasts back in the skillet for presentation or serve on plates garnished with cilantro!
