Description
Juicy pan-seared chicken cutlets simmered in a creamy, spiced street corn sauce and finished with chili butter, lime yogurt, and crumbled cotija cheese. This bold, Mexican-inspired skillet dinner is rich, comforting, and full of vibrant flavor.
Ingredients
- 4 boneless skinless chicken breasts, sliced horizontally into cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely chopped
- 3 cups fresh corn kernels (about 4 ears)
- 3 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese, softened
- 1/2 cup whole milk or heavy cream
- 1/2 cup water
- 3 tablespoons unsalted butter
- 1 teaspoon reserved spice mix
- 1/4 teaspoon red chili flakes
- Pinch of salt
- 1/2 cup plain Greek yogurt or mayonnaise
- 1 tablespoon fresh lime juice
- 1 cup grilled corn kernels
- 1/3 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped green onions
- Cooked white rice, sliced avocado, or warm tortillas for serving (optional)
Instructions
- Season chicken with salt and pepper. Dip into beaten egg, then dredge in flour. Set aside.
- Mix chili powder, smoked paprika, cayenne, and a pinch of salt in a small bowl.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining olive oil and sauté onion 4–5 minutes until softened. Stir in corn, garlic, and 2 teaspoons spice mix. Cook 5 minutes.
- Reduce heat to low. Stir in cream cheese until melted. Add milk (or cream) and water, stirring until creamy and slightly thickened.
- Return chicken to skillet and simmer 5 minutes until heated through.
- For chili butter, melt butter until lightly golden. Stir in reserved spice mix, chili flakes, and salt. Cook 1 minute and remove from heat.
- Mix yogurt (or mayonnaise) with lime juice and a pinch of salt.
- Top chicken and corn with grilled corn, drizzle with chili butter and lime yogurt, then sprinkle with cotija, cilantro, and green onions.
- Serve immediately with rice, avocado, or warm tortillas if desired.
Notes
- Frozen corn may be substituted; thaw and drain before using.
- Adjust cayenne and chili flakes for preferred heat level.
- Store toppings separately for best texture.
- Reheat gently with a splash of milk to loosen sauce.
- Dairy-free substitutions can be used if needed.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 165 mg
