Description

Skillet Creamed Street Corn Chicken is a flavorful and creamy one-pan dish featuring golden-crisp chicken coated with a spicy corn and cream cheese sauce. Infused with smoky chili spices and fresh lime Greek yogurt drizzle, this recipe offers a comforting yet zesty meal perfect for weeknight dinners.

Ingredients

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Chicken and Coating

6 boneless, skinless chicken breasts
1 large egg
1 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil (for cooking chicken)

Spice Mix

1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Pinch of salt

Corn and Cream Sauce

1 tablespoon olive oil
1 medium onion, diced
3 cups corn kernels (fresh or frozen)
2 cloves garlic, minced
4 ounces cream cheese, softened
1/4 cup milk
1/2 cup water
Salt and pepper, to taste

Spicy Butter

2 tablespoons unsalted butter
3 teaspoons spice mix (from above)
Pinch of chili flakes
Pinch of salt

Yogurt Lime Drizzle

1/2 cup Greek yogurt or mayonnaise
1 tablespoon fresh lime juice
Pinch of salt

To Serve

1/2 cup crumbled cotija cheese
Fresh cilantro, chopped, for garnish

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Instructions

Prepare the chicken coating: In separate shallow bowls, place the beaten egg and all-purpose flour. Season the chicken breasts on both sides with salt and pepper. Dredge each piece first in the egg, allowing excess to drip off, then coat thoroughly with flour. Set aside on a plate.
Mix the spices: In a small bowl, combine the chili powder, paprika, cayenne pepper, and a pinch of salt. Set this spice blend aside for use throughout the recipe.
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, approximately 5 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
Prepare the creamed corn sauce: In the same skillet, add 1 tablespoon olive oil and sauté the diced onion over medium heat until softened, about 5 minutes. Add the corn kernels, minced garlic, 2 teaspoons of the prepared spice mix, and season with salt and pepper. Cook until the corn softens, roughly 5 minutes. Reduce the heat to low; stir in the cream cheese until melted and creamy. Then mix in the milk and water to loosen the sauce. Slide the cooked chicken back into the skillet, spooning the sauce over it, and cook gently until warmed through, about 5 minutes.
Make the spicy butter: In a separate small skillet, melt the butter over medium heat until it turns golden and fragrant. Stir in 3 teaspoons of the spice mix along with a pinch of chili flakes and salt. Cook this mixture for another minute, then remove from heat.
Prepare the yogurt lime drizzle: In a small bowl, combine Greek yogurt or mayonnaise with fresh lime juice and a pinch of salt. Mix well until smooth.
Serve: Remove the skillet from heat. Plate the chicken topped with the creamy corn sauce. Drizzle the spicy butter and the yogurt lime mixture over the top. Finish by sprinkling crumbled cotija cheese and freshly chopped cilantro for a bright, tangy garnish.

Notes

For extra smoky flavor, consider grilling the corn before adding it to the sauce.
You can substitute chicken thighs for a juicier result.
Adjust cayenne pepper amount according to your preferred spice level.
Use low-fat cream cheese and Greek yogurt to reduce calories.
Serve with warm tortillas or crusty bread to soak up the creamy sauce.

Nutrition

Serving Size: 1 chicken breast with sauce (approx. 1/6 recipe)
Calories: 420
Sugar: 5g
Sodium: 480mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg