Best Creamy Corn Skillet Chicken Recipes

SKILLET CHICKEN WITH CREAMED CORN

Skillet chicken with creamed corn image

Skillet chicken with creamed corn is an easy weeknight dinner that's ready in just 25 minutes.

Categories Chicken

Time 25m

Number Of Ingredients 8

Ingredients

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch wide strips
1/4 cup white whole wheat flour (see notes)
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 (14 oz.) can cream-style corn
1/2 cup yellow corn (fresh, frozen or canned, see notes)

Steps:

Combine flour, salt, pepper and paprika in a shallow dish.
Coat chicken on both sides with the flour mixture.
Melt butter in a large nonstick skillet over medium-high heat.
Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it's cooked through, 7-10 minutes more.
Remove the chicken to a plate and cover to keep warm.
Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.

CREAMY CORN SKILLET CHICKEN

Creamy Corn Skillet Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
4 cloves garlic, crushed, plus 3 whole cloves garlic
Juice from 3 lemons
4 boneless chicken breasts
Kosher salt and freshly ground black pepper
Oil, for oiling grill grates
2 tablespoons unsalted butter
2 Fresno chiles, seeded and cut into 1/4-inch strips
2 poblano chiles, seeded and small diced
1 small Maui or other sweet onion, minced
1/2 cup sherry wine
4 ears fresh sweet corn, shucked and kernels cut off cobs
1 medium yellow squash, sliced into 3/4-inch half-moons
1 medium zucchini, sliced into 3/4-inch half-moons
1 cup heavy cream
1/2 cup plus 2 tablespoons grated Parmesan
1/2 cup chicken stock, plus more for thinning sauce if needed
1/4 cup fresh cilantro leaves
1/2 cup corn nuts, crushed in a plastic bag until sandy

Steps:

Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

CHICKEN STREET CORN SKILLET

Chicken Street Corn Skillet image

Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F.
In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.