Name: Easy Mexican Street Corn Chicken Skillet Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1/2 c. all-purpose flour; Kosher salt; Freshly ground black pepper; 4 (6-oz.) boneless, skinless chicken breasts; 2 tbsp. neutral or extra-virgin olive oil, divided; 1 shallot, finely chopped; 1 ear of corn, shucked, kernels removed; 1/2 red bell pepper, seeds and ribs removed, finely chopped; 1 tbsp. tomato paste; 2 cloves garlic, finely chopped; 1/2 tsp. chili powder, plus more for serving; 1/2 tsp. ground cumin; 1/4 tsp. dried oregano; 1/4 tsp. smoked paprika; 1 c. low-sodium chicken broth; 1/2 c. sour cream or crème fraîche; 1/4 cup chicken broth + 1 teaspoon fresh lime juice; 3/4 c. crumbled queso fresco; 1/2 lime; 1/4 c. fresh cilantro leaves

Description

A one-skillet chicken dish inspired by the flavors of Mexican street corn, featuring a creamy, spiced sauce with corn, bell peppers, and queso fresco.

Ingredients

Scale

1/2 c. all-purpose flour

Kosher salt

Freshly ground black pepper

4 (6-oz.) boneless, skinless chicken breasts

2 tbsp. neutral or extra-virgin olive oil, divided

1 shallot, finely chopped

1 ear of corn, shucked, kernels removed

1/2 red bell pepper, seeds and ribs removed, finely chopped

1 tbsp. tomato paste

2 cloves garlic, finely chopped

1/2 tsp. chili powder, plus more for serving

1/2 tsp. ground cumin

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 c. low-sodium chicken broth

1/2 c. sour cream or crème fraîche

1/4 cup chicken broth + 1 teaspoon fresh lime juice

3/4 c. crumbled queso fresco

1/2 lime

1/4 c. fresh cilantro leaves

Instructions

Step 1: Preheat oven to 375°F. On a shallow plate, season the flour with salt and pepper.
Step 2: Pat the chicken dry and coat on all sides with the seasoned flour, shaking off any excess.
Step 3: In a large cast-iron or heatproof skillet over medium-high heat, heat 1 tablespoon of oil. Cook the chicken, turning occasionally, until golden brown, about 2 to 3 minutes per side. Transfer to a plate.
Step 4: In the same skillet over medium heat, heat the remaining 1 tablespoon of oil. Cook the shallots, stirring occasionally, until just softened, about 3 minutes.
Step 5: Add the corn kernels, bell peppers, and tomato paste. Cook, stirring, until the paste is brick red, about 2 to 3 minutes.
Step 6: Add the garlic, chili powder, cumin, oregano, and paprika and cook, stirring, until fragrant, about 1 minute.
Step 7: Pour in the chicken broth and fresh lime juice, scraping off any browned bits from the bottom of the pan. Add the broth and bring to a simmer.
Step 8: Stir in the sour cream or crème fraîche and season with salt and pepper. Simmer, stirring occasionally, until the liquid is slightly reduced and thickened, about 5 minutes.
Step 9: Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken.
Step 10: Transfer the skillet to the oven and bake, turning the chicken halfway through, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 10 to 12 minutes.
Step 11: Crumble the cheese over the top. Squeeze in the juice from the lime. Top with cilantro and sprinkle with more chili powder to serve.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Skillet-to-Oven
Cuisine: Mexican