Crispy Corn & Smoked Paprika Chicken
Ingredients
- 1½ poundchicken breast
- 3 cupcorn
- 3 tablespoonolive oil
- ·yellow onion
- ·garlic
- 1 teaspoonsmoked paprika
- ·salt
- ·black pepper
- ·lime
- ·red pepper flakes
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Cut 1 lime into wedges.
- 04
Roughly chop a handful of cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
- 02
Add chicken to the hot skillet and cook 6–7 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. Stir in the corn and cook for 2 minutes, stirring occasionally.
- 04
Add smoked paprika, diced onion, and minced garlic. Cook for 3–4 minutes until the onion softens and the corn begins to caramelize at the edges.
- 05
Return the chicken to the skillet. Squeeze lime juice over everything and toss gently to combine. Cook 1 minute to warm through.
- 06
Season to taste with salt, pepper, and red pepper flakes. Serve garnished with fresh cilantro.
Spice Tips
For a smokier finish, increase smoked paprika to 1½ teaspoons. If you like heat, add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the corn mixture. A splash of lime juice brightens the whole dish—don't skip it.
Frozen corn works perfectly here and saves prep time. If your skillet is crowded, cook chicken in two batches to ensure good browning.