One Skillet Cheesy Chicken and Corn: The Unsuspecting Comfort Food you Need

My one skillet cheesy chicken and corn recipe is the perfect late summer comfort food you didn’t know you needed. Packed with flavor from spicy, to creamy, to just plain delicious, this is the perfect easy meal that checks all of those boxes for a laid back weekend or weeknight dinner.

I start with simply searing some boneless chicken breast and then charring the corn to make the perfect base for a balanced sauce that combines the spicy notes with the cheesy comfort. Serve this cheesy chicken and corn with warmed tortillas or crispy tortilla chips on the side and you will have made the perfect, comforting meal that everyone will love.

Serves 4

Suggested Cocktail Pairing:

The bitter notes of a paloma are perfectly paired with this dinner.

Suggested Tools:

I think my cheesy chicken and corn recipe works best using a well seasoned cast iron skillet. I really like this one. You could also use a stainless steel pan if you prefer. A nonstick won’t allow for a good sear on the chicken or the corn.

Cheesy Chicken and Corn Ingredients:

4 boneless chicken breasts

1 green bell pepper, sliced

1/2 onion, sliced

3-4 ears of corn on the cob

4 cloves of garlic minced

1/4 cup of pickled jalapenos

1 green chili, minced (optional for my spice lovers)

3 tablespoons cream cheese

2 cups of shredded monterey jack or cheddar cheese

1/4 cup of cilantro

2 teaspoons of chili powder

1 teaspoon of cumin

1/2 teaspoon of dried oregano

Juice of 1/2 lime

3 tablespoons of cooking oil

Salt and pepper taste

Cheesy Chicken and Corn Instructions:

1. Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. Season the corn with salt and pepper and place in the skillet. Allow the kernels to slightly char, turning every 5 minutes. Meanwhile, prep the rest of your ingredients. Cook the corn for about 15 minutes and then remove from the heat and allow to cool.
2. Season the chicken with salt, pepper, chili powder, cumin, and oregano. In the same pan, heat another tablespoon of oil and then sear the chicken for about 5-10 minutes on each side. Remove the chicken from the heat.
3. In the same pan, heat up the last tablespoon of oil and add the onions and peppers. Season with salt and pepper and saute for about 5 minutes, before adding the garlic and chili and cooking for another 30 seconds.
4. Remove the kernels from the corn cob and add those to the skillet with the peppers and onions along with the jalapenos and lime juice. Allow the lime juice to cook off before adding the cream cheese.
5. Return the chicken to the pan and cover with the shredded cheese. Cover and cook for another 10 minutes or until the chicken is cooked through. Top with cilantro and serve immediately with warmed tortillas or chips.

If you like this, you will love my arroz con pollo!