Skillet Chicken with Street-Style Corn and Cilantro Lime Rice

This skillet chicken brings the bright, savory flavors of Mexican street corn (elote) to an easy, weeknight-friendly entrée. Sweet corn, cream cheese, crumbled cotija or feta, lime, and fresh cilantro combine into a creamy sauce that pairs perfectly with seared chicken.

Lightly seasoned chicken breasts are seared until golden, then finished in the oven with a creamy, street-corn–inspired mixture. The result is rich and summery without being heavy, with bright lime and herb notes to balance the creaminess.

This dish is simple to prepare and makes a satisfying family meal. I like to serve it over rice to soak up the sauce, and it also goes well with a green salad or roasted vegetables for extra color and texture.

Ingredients for Skillet Street Corn Chicken

• Chicken breasts: Boneless, skinless (about 1½ to 2 pounds total).
• Olive oil: Use extra virgin for searing.
• Garlic: Minced fresh garlic or jarred minced garlic works fine.
• Cream cheese: Adds creaminess to the sauce; light or regular both work.
• Corn: Frozen corn is recommended for the best texture; no need to thaw.
• Canned green chiles: Mild flavor without heat; adds a touch of tang and depth.
• Chicken stock or broth: Builds the sauce and keeps it saucy for serving.
• Lime juice: Fresh lime brightens the dish and echoes classic elote flavors.
• Cotija or feta cheese: Crumbled and sprinkled on at the end for salt and texture.
• Cilantro: Fresh, chopped, to finish the dish.

How to Make Skillet Street Corn Chicken

Preheat the oven to 350°F (175°C).

In a small bowl, combine 1 teaspoon salt, chili powder, paprika, onion powder, and black pepper. Press this seasoning blend into both sides of the chicken breasts. If any breasts are especially thick, slice them horizontally to make thinner cutlets so they cook evenly.

Heat 2 tablespoons olive oil in a cast-iron or other oven-safe skillet over medium-high heat. When the oil is hot, add the chicken and sear until golden, about 4–5 minutes per side. The chicken will not be fully cooked at this stage; the goal is a good crust.

After browning both sides, add 2 tablespoons minced garlic to the skillet and sauté about 1 minute until fragrant and just turning golden.

Turn off the heat. Move the chicken to the outer edges of the skillet and place an 8-ounce block of cream cheese in the center. Add 4 cups frozen corn, 4 ounces canned green chiles, 1 cup chicken stock, and 1 tablespoon lime juice. Sprinkle the corn with the remaining ½ teaspoon salt.

Transfer the skillet to the oven and bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Exact time will vary based on chicken thickness and how long you seared the pieces—about 25 minutes is typical.

Remove the chicken and set aside briefly. Stir the cream cheese into the corn mixture until it forms a smooth, creamy sauce. Return the chicken to the skillet and spoon the corn sauce over each piece. Finish with ½ cup crumbled cotija or feta and ½ cup chopped fresh cilantro.

Serve the chicken over rice and drizzle with extra sauce from the pan. Enjoy immediately.

How to Serve

This chicken is excellent over plain or cilantro-lime rice to soak up the creamy sauce. For more vegetables, pair it with a crisp green salad, charred zucchini, or roasted bell peppers.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the oven to preserve the sauce texture.

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Skillet Street Corn Chicken

This skillet chicken captures the flavors of street corn but transforms it into a surprisingly easy entrée. Corn, cream cheese, crumbled feta or cotija, lime, and fresh cilantro make this a crowd-pleaser.

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 4 servings

Ingredients

• 4 chicken breasts, boneless and skinless (1½ to 2 pounds)
• 2 tablespoons extra virgin olive oil
• 1½ teaspoons salt, divided
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons garlic, minced
• 8 ounces cream cheese
• 4 cups corn (frozen recommended)
• 4 ounces canned green chiles
• 1 cup chicken stock or broth
• 1 tablespoon lime juice
• ½ cup crumbled cotija or feta cheese
• ½ cup fresh cilantro, chopped

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix 1 teaspoon salt with chili powder, paprika, onion powder, and black pepper. Press the seasoning onto both sides of the chicken. Slice thick breasts horizontally if needed.
3. Heat oil in an oven-safe skillet over medium-high heat. Sear chicken until golden, about 4–5 minutes per side.
4. Add minced garlic and sauté about 1 minute until fragrant.
5. Turn off heat. Move chicken to the edges of the skillet and place the cream cheese in the center. Add frozen corn, green chiles, chicken stock, and lime juice. Sprinkle the corn with the remaining ½ teaspoon salt.
6. Bake 20–25 minutes, until chicken reaches 165°F (74°C) internally.
7. Remove chicken, stir the cream cheese into the sauce, return chicken to the skillet, and spoon sauce over top. Top with crumbled cotija or feta and chopped cilantro. Serve over rice.