Description
This Cilantro-Lime Chicken and Corn recipe is a vibrant, flavorful dish perfect for an easy weeknight dinner. Tender chicken breasts are seasoned with aromatic spices, seared to golden perfection, and served with a zesty corn skillet infused with fresh lime juice and cilantro. The combination offers a fresh Mexican-inspired taste that’s both satisfying and quick to prepare.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice and zest of 2 limes
- 1/4 cup fresh cilantro, chopped
Corn Mixture
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup chicken broth
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Season the Chicken: Pat the chicken breasts dry using paper towels. Season both sides evenly with ground cumin, smoked paprika, salt, and black pepper to build a flavorful base.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side, until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Sauté the Aromatics and Corn: In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add the corn kernels, chicken broth, lime juice, and lime zest. Stir to combine.
- Simmer the Corn Mixture: Allow the corn mixture to cook for 4 to 5 minutes, stirring occasionally, until the corn is heated through and slightly caramelized, which enhances the natural sweetness.
- Combine and Finish: Return the cooked chicken breasts to the skillet, nestling them into the corn mixture. Spoon some of the corn over the chicken. Cook together for an additional 2 minutes to meld flavors and reheat the chicken.
- Garnish and Serve: Sprinkle fresh chopped cilantro and red pepper flakes (if using) over the dish before serving to add brightness and a mild kick of heat.
Notes
- For extra creaminess, stir in 1/4 cup heavy cream or sour cream into the corn mixture before returning the chicken to the skillet.
- This dish pairs wonderfully with rice, quinoa, or warm tortillas, making it versatile for different meals.
- For a smoky flavor, consider grilling the chicken instead of pan-searing it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with corn
- Calories: 340
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg
