Southwest Creamed Corn and Chicken Skillet
Ingredients
- 4 chicken breasts (1 1/2 to 2 pounds total)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium chicken broth
- 1 (20-ounce) package frozen creamed corn (such as Birds Eye McKenzie's)
- 1/2 block (4 ounces) cream cheese
- 1 (10-ounce) can RO-TEL Original Diced Tomatoes and Green Chiles
- 1 teaspoon taco seasoning (store-bought or homemade)
- Optional toppings: lime wedges, chopped cilantro, sliced green onions, sliced jalapeños
Instructions
- 1
Preheat the oven - Preheat the oven to 375°F. Season the chicken breasts on both sides with the salt and pepper.
- 2
Sear the chicken - In a large oven-safe skillet, heat the oil over medium heat. Add two of the chicken breasts and cook until golden brown on both sides, about 3 minutes per side. Set the chicken aside on a plate (it won't be fully cooked yet), and repeat, cooking the remaining chicken breasts and adding them to the plate when they're done.
- 3
Make the corn mixture - Reduce the heat to low and add the chicken broth to the skillet, scraping up any browned bits on the bottom of the pan. Increase the heat to medium-low and add the frozen creamed corn. Cover with a lid and cook until the corn is fully thawed, about 15 minutes, stirring and gently scraping up the corn from the bottom of the pan every 3 to 4 minutes. Once the corn is fully thawed, add the cream cheese and stir until fully incorporated. Then, add the tomatoes and taco seasoning and stir to combine. Remove from the heat.
- 4
Bake - Arrange the chicken on top of the corn mixture and bake until the chicken reaches an internal temperature of 160°F on an instant-read thermometer, 25 to 30 minutes. Allow to rest for 5 minutes, then serve with your favorite toppings.
