Chicken & Corn Skillet Bake with Poblano Chilis and Lime

I’m in love with this recipe! Fresh corn is in season right now and makes this recipe so flavorful especially when combined with poblano peppers. Cream cheese adds a delicious richness and lime juice makes the flavors bright and fresh! I’m telling you, this is summer comfort food and perfect for a crowd. It would be an amazing part of a summer buffet and even great to serve going into fall! Put this skillet casserole together in the morning and reheat in the evening…it gets better as it sits.

I used a cast iron skillet, but it would fine to use a Le Creuset or any oven proof skillet.

I’ve been wearing this set from Michael Stars non-stop because it’s so comfortable and looks great! The gauze pieces are sold separately and come in several colors! I’m wearing the color toffee, but also love the light blue. The pants have an elasticized waist that’s not too tight and the top is slightly cropped to fall just at the waistband of the pants. When I’m cooking, I definitely wear flat sandals, but this outfit is also cute with a little heeled espadrille! I call these pieces elevated loungewear and have worn them often.

I brought the whole cast iron skillet to the table while it was still bubbling hot and used a footed board as a pot holder. The plates and wine glasses are from Haand Pottery (use code CRAZYBLONDELIFE for 15% off), the placemats are from Pottery Barn and I’ve had the red striped napkins forever. I cut Aucuba from my yard and added sunflowers to make a flower arrangement for the table.

I served this Chicken and Corn Skillet with a green salad and included avocado and cherry tomatoes. The meal was delicious and there weren’t a lot of leftovers. This recipe will be on rotation for the rest of the summer!

Author: Suzanne Smith

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Chicken and Corn Skillet Bake with Poblano & Lime

This creamy chicken and corn bake is delicious with the addition of Poblano Chilies and lime brightens the flavors! Serve with a green salad that incudes avocado!

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

• 4 boneless skinless chicken breasts (mine were on the large side)
• Kosher salt & freshly ground black pepper
• 2 teaspoons chili powder
• 1/2 cup all purpose flour
• Extra virgin olive oil to sauté chicken
• 3 small poblano peppers seeded and sliced into ¼-inch wide strips (it's hard to find just the right size, so if they're larger use 2 or use 3 large if you like more peppers)...measure with your heart and your taste buds
• 1 small red onion thinly sliced
• 2 garlic cloves minced
• 6 ears sweet corn husked and kernels removed (about 2 1/2 cups)
• 1 - 1/2 cups cream cheese, softened
• 3/4 cup chicken broth
• Zest and juice of a lime
• Monterey jack cheese
• Fesh cilantro minced for serving
• 1 lime cut into wedges for serving

Instructions

1. Preheat oven to 375℉.
2. Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top of the breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness.
3. Place flour on a large plate and add salt, pepper and chili powder. Dredge each chicken breast in flour mixture on both sides and shake off the excess.
4. In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides (I added more salt, pepper and a little more chili powder), about 3 minutes per side. This chicken will finish cooking through in the oven. Set aside.
5. Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.
6. Add the corn and salt and black pepper to taste. Sauté until tender. Reduce heat to medium low.
7. To the skillet, add the cream cheese, chicken broth and lime zest and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.
8. Nestle the chicken back into the skillet (I cut mine in half). Generously sprinkle the cheese over all. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and bubbly and chicken is cooked through.
9. Remove from oven and garnish with cilantro. Serve with lime wedges.

Notes

This recipe was adapted from The Original Dish.

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I love this outfit so much because it looks great while I’m cooking and it’s dressy enough to wear for a casual dinner!

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I’m definitely not ready for fall yet, but it’s coming anyway and the transition is always fun! Below, you’ll find a few pieces that are great for now and some that are on my radar for fall…Enjoy!

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