Skillet Chicken with Charred Corn and Lime
Ingredients
- 1½ poundschicken breasts
- 3 cupscorn (fresh or frozen)
- 3 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1lime
- ½ cupchicken broth
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ·cilantro (fresh, optional for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Pat the chicken dry and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the skillet. Add the corn and cook, stirring occasionally, until charred and golden, about 5-7 minutes. Push corn to the sides.
- 04
Add the onion and garlic to the center, stirring often, until fragrant and softened, about 2 minutes.
- 05
Sprinkle cumin and smoked paprika over everything and stir to coat.
- 06
Pour in the broth and squeeze the lime juice into the skillet. Return the chicken and any accumulated juices to the pan.
- 07
Simmer for 2-3 minutes until the sauce reduces slightly and flavors meld. Taste and adjust salt and pepper.
- 08
Serve warm, garnished with fresh cilantro if desired.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper with the cumin. To brighten the finish, squeeze extra lime juice at the table or top with fresh cilantro. A pinch of dried oregano adds herbal complexity if you prefer.
If using fresh corn, remove kernels from the cob. Frozen corn works just as well and cooks in the same time. Leftovers keep, covered, for 3 days.