Rich And Creamy Skillet Street Corn Chicken Recipe
Prep Time:
5 minutes
Cook Time:
26 minutes
Servings:
6 Servings
Ingredients
  • 4 boneless, skinless chicken breasts, diced into 1-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, finely diced
  • 2 cloves garlic, minced
  • 1 cup fresh corn kernels
  • ½ cup heavy cream
  • ¼ cup mayonnaise
  • ½ cup cotija cheese, crumbled
  • ½ cup Monterey Jack, grated
  • 1 lime, juiced
  • ¼ cup cilantro, chopped
Directions
  1. Preheat the oven to 375 F.
  2. Season chicken breasts with salt and pepper.
  3. Heat olive oil in a large cast iron skillet over medium-high heat.
  4. Sear chicken breasts until golden brown and cooked through, about 6 to 7 minutes. Remove and set aside.
  5. Add bell pepper, red onion, and jalapeño in the same skillet, and saute about 4 minutes.
  6. Add garlic and cook for an additional 1 minute.
  7. Add corn and cook for about 5 minutes more.
  8. Reduce heat to medium and stir in heavy cream and mayonnaise until well combined.
  9. Return chicken to the skillet, mixing with sauce and vegetables over the top.
  10. Sprinkle cotija cheese and Monterey Jack cheese over the chicken.
  11. Transfer to the oven and cook for 10 minutes, until cheese is bubbly.
  12. Drizzle with lime juice and garnish with cilantro before serving.