After a busy day, I love meals that come together easily without too many pots. This chicken and corn skillet hits a balance—it’s flavorful without being fussy.
The Story Behind This Recipe
I first made this dish after grabbing some leftover corn from a summer barbecue and wondering what to do with it besides salad. The idea of pairing it with chicken and a little smoky spice (hello, smoked paprika) seemed like a natural fit. Once I started cooking it in a single skillet, it quickly became a regular weeknight dinner around here.
One thing I like about this recipe is how forgiving it is. You can switch up the veggies or add beans if you like. The chicken cooks quickly, and caramelizing the corn a bit adds a sweetness that contrasts nicely with the chips of smoky spice. Also, it comes together faster than setting up the grill or baking something in the oven.
I usually serve it with a spoonful of sour cream or plain yogurt and a handful of fresh cilantro if I have it on hand. Folks around the table, especially the kids, tend to dig in happily, probably because the seasoning tastes familiar but a little different.
Sometimes I toss in extra bell peppers or scallions to change things up or slide in some black beans for more heft. It’s a flexible, low-fuss recipe that suits most nights when you want something straightforward and tasty with minimal cleanup.
And the best part? You probably already have most of the ingredients in your pantry or fridge. That’s the kind of meal that keeps showing up again and again at our table.
Cuisine: Tex-Mex
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 ears fresh corn, kernels cut off (or 1 1/2 cups frozen corn)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime
- Sour cream or Greek yogurt (for serving)
Instructions
- Step 1. Heat olive oil in a large skillet over medium-high heat.
- Step 2. Season the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
- Step 3. Add chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Remove chicken from skillet and set aside.
- Step 4. In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes until softened.
- Step 5. Add the corn kernels and jalapeño, if using. Cook for another 3-4 minutes until the corn starts to brown slightly.
- Step 6. Return chicken to the skillet and stir everything together. Cook for an additional 2 minutes to meld the flavors.
- Step 7. Remove from heat and stir in lime juice and chopped cilantro if using.
- Step 8. Serve hot with a dollop of sour cream or Greek yogurt on top.
Tips for Success
- Use bone-in chicken thighs for juicier meat, but increase cooking time slightly.
- If using frozen corn, thaw it first and pat dry to avoid excess water in the skillet.
- Adjust the chili powder and jalapeño amount according to your preferred spice level.
- Let the corn get a little charred for extra flavor instead of just sweating it.
- Serve with warm tortillas for a fun, hands-on option.
Variations & Substitutions
- Swap chicken for diced firm tofu or chickpeas for a vegetarian version.
- Add black beans or kidney beans to add protein and make it more filling.
- Top with shredded cheese during the last minute of cooking and let it melt.
- Mix in fresh diced tomatoes or canned diced tomatoes (drained) for a juicier skillet.
- Use smoked sausage or chorizo instead of chicken for a richer flavor.
