Name: Southwest Creamed Corn and Chicken Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southwest
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground black pepper; 1/2 medium yellow onion, diced; 1 small red bell pepper, diced; 1 small poblano pepper, diced; 2 cloves garlic, minced; 2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 (15-ounce) can fire-roasted diced tomatoes, drained; 1 (15-ounce) can corn kernels, drained; 1/2 cup heavy cream; 1 cup shredded Monterey Jack cheese; 2 tablespoons chopped fresh cilantro, for garnish

Why You’ll Love Southwest Creamed Corn and Chicken Skillet Recipe

This dish combines juicy chicken with silky, spiced creamed corn in a single skillet—minimal cleanup and maximum flavor. It balances creamy richness with tangy tomatoes and a mild Southwestern spice, making it a crowd‑pleasing comfort meal that’s easy to customize with your favorite toppings like lime, cilantro, or green onions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts
salt
black pepper
vegetable oil
low‑sodium chicken broth
frozen creamed corn
cream cheese
RO‑TEL Original Diced Tomatoes and Green Chiles
taco seasoning
optional toppings: lime wedges, chopped cilantro, sliced green onions, sliced jalapeños

Directions

Preheat the oven to 375°F. Season the chicken breasts on both sides with salt and pepper.
Heat the vegetable oil in a large oven‑safe skillet over medium heat. Add half of the chicken breasts and cook until golden brown on both sides (about 3 minutes per side). Transfer to a plate. Repeat with the remaining chicken.
Reduce the heat to low. Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan.
Increase heat to medium‑low and stir in the frozen creamed corn. Cover and cook until the corn is fully thawed, about 15 minutes, stirring occasionally.
Once thawed, add the cream cheese and stir until melted and incorporated. Then add the diced tomatoes with chiles and taco seasoning, stirring to combine. Remove from heat.
Arrange the seared chicken on top of the corn mixture. Bake in the preheated oven until the chicken reaches an internal temperature of 160°F, about 25–30 minutes.
Let the skillet rest for 5 minutes before serving. Serve with optional toppings like lime wedges, cilantro, green onions, or jalapeños.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 60 minutes
Total time: 65 minutes

Variations

• Spicier: Add diced jalapeños or a pinch of cayenne to the corn mixture.
• Vegetarian: Replace chicken breasts with firm tofu or additional beans like black beans.
• Cheesy: Stir in shredded cheddar or pepper jack before baking for an extra cheesy finish.
• Rice Bake: Serve over cooked rice or quinoa for a heartier meal.

Storage/Reheating

Refrigerate any leftovers in an airtight container for up to 4 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed.

FAQs

How can I make this dish milder for kids?

Use mild diced tomatoes and chiles or reduce the taco seasoning to suit your family’s taste.

Can I use fresh corn instead of frozen creamed corn?

Yes, you can substitute canned creamed corn or make a quick creamed corn with fresh kernels, though cooking times may vary.

What side dishes go well with this skillet?

This pairs nicely with rice, a simple salad, warm tortillas, or roasted vegetables.

Is this recipe gluten‑free?

Yes, the base recipe is gluten‑free provided your taco seasoning does not contain wheat.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used; adjust cooking time until they reach a safe internal temperature.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

Can I prepare this ahead of time?

You can prepare the corn mixture ahead and refrigerate it; add chicken and bake when ready to serve.

What can I use instead of cream cheese?

Substitute with sour cream or Greek yogurt for a tangier sauce.

How do I prevent the sauce from becoming too thick?

Add a bit of broth or water while reheating to loosen the sauce.

Can I make this in a slow cooker?

Yes — sauté the chicken and then transfer all ingredients (except optional toppings) to a slow cooker; cook on low for 3–4 hours.

Conclusion

Southwest Creamed Corn and Chicken Skillet is a comforting, flavorful one‑pan meal that’s easy to prepare and perfect for weeknights or casual gatherings. With creamy corn, tender chicken, and bold Southwest flavors, it’s a dish that’s sure to become a favo

Southwest Creamed Corn and Chicken Skillet