Southwest Creamed Corn and Chicken Skillet

Savor the flavors of summer with this Easy Chicken Skillet Dinner, a creamy, spiced, and comforting one-pan meal that comes together with minimal effort. It’s a quick, flavorful, and satisfying dish where juicy chicken bakes over a rich Southwest-inspired creamed corn sauce for the ultimate weeknight solution.

Why You Will Love This Recipe

Creamed corn has been my favorite since childhood, and this recipe is my ultimate tribute to it. By using a simple bag of frozen creamed corn as the base, I’ve created a luxurious, one-pan sauce with RO-TEL tomatoes and cream cheese that transforms seared chicken breasts into a creamy, spicy, and incredibly comforting meal that feels both special and effortlessly easy.

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

Step-by-step instructions for making the recipe

1. Preheat your oven to 375°F. Season both sides of the chicken breasts with the salt and pepper.
2. Heat the vegetable oil in a large, oven-safe skillet over medium heat. Add two chicken breasts and sear until golden brown, about 3 minutes per side. Transfer to a plate and repeat with the remaining two chicken breasts.
3. Reduce the stovetop heat to low and pour the chicken broth into the hot skillet, scraping the bottom to loosen all the browned bits.
4. Increase the heat to medium-low and add the entire bag of frozen creamed corn. Cover the skillet with a lid and cook for about 15 minutes, stirring every 3-4 minutes, until the corn is completely thawed.
5. Once the corn is thawed, add the cream cheese and stir continuously until it is fully melted and incorporated into the corn.
6. Stir in the can of RO-TEL tomatoes and the taco seasoning until everything is well combined. Remove the skillet from the heat.
7. Arrange the seared chicken breasts on top of the corn mixture in the skillet.
8. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 160°F.
9. Let the skillet rest for 5 minutes before serving. Garnish with your favorite toppings like lime wedges, cilantro, and green onions.

Mia

Southwest Creamed Corn and Chicken Skillet

Savor the flavors of summer with this Easy Chicken Skillet Dinner, a creamy, spiced, and comforting one-pan meal that comes together with minimal effort. It’s a quick, flavorful, and satisfying dish where juicy chicken bakes over a rich Southwest-inspired creamed corn sauce for the ultimate weeknight solution.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 464

Ingredients Equipment Method Notes

Ingredients

  

• 4 chicken breasts 1 1/2 to 2 pounds total
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper freshly ground
• 1 tablespoon vegetable oil
• 1/4 cup low-sodium chicken broth
• 1 package frozen creamed corn 20-ounce, such as Birds Eye McKenzie’s
• 1/2 block cream cheese 4 ounces
• 1 can RO-TEL Original Diced Tomatoes and Green Chiles 10-ounce
• 1 teaspoon taco seasoning store-bought or homemade
• Optional toppings lime wedges, chopped cilantro, sliced green onions, sliced jalapeños

Equipment

• Large Oven-Safe Skillet

Method

 

1. Preheat your oven to 375°F. Season both sides of the chicken breasts with the salt and pepper.
   4 chicken breasts, 1/4 teaspoon salt, 1/8 teaspoon black pepper
2. Heat the vegetable oil in a large, oven-safe skillet over medium heat. Add two chicken breasts and sear until golden brown, about 3 minutes per side. Transfer to a plate and repeat with the remaining two chicken breasts.
   1 tablespoon vegetable oil
3. Reduce the stovetop heat to low and pour the chicken broth into the hot skillet, scraping the bottom to loosen all the browned bits.
   1/4 cup low-sodium chicken broth
4. Increase the heat to medium-low and add the entire bag of frozen creamed corn. Cover the skillet with a lid and cook for about 15 minutes, stirring every 3-4 minutes, until the corn is completely thawed.
   1 package frozen creamed corn
5. Once the corn is thawed, add the cream cheese and stir continuously until it is fully melted and incorporated into the corn.
   1/2 block cream cheese
6. Stir in the can of RO-TEL tomatoes and the taco seasoning until everything is well combined. Remove the skillet from the heat.
   1 can RO-TEL Original Diced Tomatoes and Green Chiles, 1 teaspoon taco seasoning
7. Arrange the seared chicken breasts on top of the corn mixture in the skillet.
8. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 160°F.
9. Let the skillet rest for 5 minutes before serving. Garnish with your favorite toppings like lime wedges, cilantro, and green onions.
   Optional toppings

Notes

For a milder dish, substitute the RO-TEL with a can of plain diced tomatoes. To make it vegetarian, omit the chicken and stir in a can of black beans. Letting the skillet rest for 5 minutes after baking allows the juices to redistribute for the most tender chicken.

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