Description
Mexican Street Corn Skillet Chicken is a creamy, flavor-packed one-pan meal featuring tender chicken, seasoned rice, fresh vegetables, and a rich street corn–inspired sauce with queso fresco and herbs. It’s hearty, vibrant, and perfect for a satisfying family dinner.
Ingredients
- 2 large boneless skinless chicken breasts (about 1½ pounds), cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup carrots, diced
- 1½ cups corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, finely minced (optional)
- 3 cloves garlic, minced
- 1 tablespoon finely minced shallot
- 2 cups low-sodium chicken broth
- 1 cup water
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup crumbled queso fresco
- 2 tablespoons gluten-free all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon sugar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 4 small corn tortillas, cut into strips and lightly toasted
Instructions
- Heat canola oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, paprika, chili powder, cumin, and oregano. Cook 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Add onion, celery, shallot, garlic, and jalapeño. Sauté 2–3 minutes until softened and fragrant.
- Stir in zucchini, squash, carrots, bell pepper, and corn. Cook 4–5 minutes until slightly tender.
- Sprinkle gluten-free flour and cornstarch over vegetables and stir to coat evenly.
- Add rice, chicken broth, and water. Stir well, scraping up browned bits from the bottom.
- Bring to a gentle boil, reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid mostly absorbed.
- Stir in heavy cream, sour cream, and sugar. Return cooked chicken to the skillet and mix well. Simmer uncovered 3–5 minutes until sauce thickens.
- Remove from heat and fold in queso fresco, cilantro, and parsley.
- Top with toasted tortilla strips before serving.
Notes
- For extra spice, add more jalapeño or a pinch of cayenne pepper.
- Brown rice can be used; increase cooking time by 10–15 minutes and add ¼ cup extra broth.
- Grilled chicken adds a smoky flavor variation.
- Add black beans for extra protein and fiber.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 135 mg
