Description
This Southwest Creamed Corn and Chicken Skillet is a flavorful, easy one-pan meal made with tender chicken, sweet corn, peppers, and a creamy, cheesy sauce. Perfect for weeknight dinners, it’s both hearty and comforting with a Tex-Mex twist.
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
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside.
- In the same skillet, add the diced onion, red bell pepper, and poblano pepper. Sauté for about 4–5 minutes, until softened.
- Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using), and cook for 30 seconds until fragrant.
- Stir in the drained tomatoes and corn. Cook for 2–3 minutes, stirring occasionally.
- Reduce heat to medium-low, then stir in the heavy cream and shredded cheese. Cook, stirring constantly, until the cheese is melted and the sauce is creamy, about 2–3 minutes.
- Return the cooked chicken to the skillet and stir to combine. Cook for another 2–3 minutes until everything is heated through.
- Taste and adjust seasoning with more salt if needed. Garnish with chopped cilantro before serving.
Notes
- For extra heat, add more cayenne or use a spicier pepper.
- Swap Monterey Jack for cheddar or pepper jack for added flavor.
- Serve over rice, with tortillas, or enjoy as-is for a low-carb meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 130mg
