Description
A creamy, cheesy, Mexican-inspired chicken skillet! Juicy chicken breasts smothered in elote-style corn sauce with chili, Cotija, lime, and cilantro. Perfect for an easy weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil (or butter)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Creamed Street Corn Sauce:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 jalapeño, diced (optional, for spice)
- 2 garlic cloves, minced
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese (or feta substitute)
- ½ cup shredded Monterey Jack (or cheddar)
- 1 lime (juice + zest)
- ¼ cup fresh cilantro, chopped
Optional Garnish: Extra Cotija cheese, chili powder, lime wedges, cilantro
Instructions
- Season & sear chicken: Pat chicken dry and season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
- Prepare the sauce: In the same skillet, add corn, jalapeño, and garlic. Sauté 3–4 minutes until softened. Stir in cream, mayonnaise, Cotija, and shredded cheese. Cook until creamy and slightly thickened.
- Combine: Return chicken to the skillet. Spoon sauce over the chicken and let simmer 2–3 minutes to meld flavors.
- Finish: Stir in lime juice, lime zest, and cilantro before serving.
Notes
- For extra charred flavor, roast or grill the corn before adding it to the sauce.
- Make it spicier with diced jalapeños, chipotle peppers, or hot sauce.
- If sauce thickens too much, add a splash of milk or chicken broth.
- Chicken thighs stay juicier than chicken breasts—use whichever you prefer.
- Double the sauce if serving with rice or pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes