Well, it’s officially summer. While that means that it’s a little warm outside for my liking, it also means that I eat one of my favorite things almost everyday — corn. I love to eat corn in so many different ways, but one of my favorite recipes is my Poblano Creamed Corn. It doesn’t have the heaviness of traditional creamed corn, and the poblanos really accent it so well. So, I adapted that recipe into a one-pot dinner!
This Poblano Creamed Corn Chicken is a perfect summer recipe! I love how much this dish reminds me of summer. It’s the perfect combination of many of my favorite things. It’s no mess and is so easy to come together. The best part is that it’s adaptable so that you can make it on the grill or on the stove!
Fresh or Frozen Corn
I’m a sucker for fresh corn, and I love it grilled especially. While you don’t have to grill this corn, the kernels get a flavor boost by almost searing them in a cast-iron skillet. When using fresh corn for making creamed corn, cut the kernels from the cob, then turn the knife backward and scrape the cob lightly to bring any of the milk from the cob into the pan. This really will improve the flavor and consistency of the dish. If you just want to use frozen corn kernels, that’s fine too. I don’t recommend canned corn, however.
Making Poblano Creamed Corn Chicken
Tender and moist chicken in a delicious, melt-in-your-mouth sauce that also happens to be creamed corn!
The pancetta adds another savory element to it that I love. And once you let it simmer in white wine, it enhances the flavors so well. Then, top it with the brightness of basil, and it is seriously delicious.
I generally pair this Poblano Creamed Chicken with a green salad or green vegetable or place the chicken breast on a bed of sauteed spinach. A nice sourdough loaf will also pair amazingly well with this dish.
As always, I hope you enjoy!
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Poblano Creamed Corn Chicken
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
Simple and delicious dinner recipe adapted from my poblano creamed corn!
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 1 cup pancetta (cubed)
- 2 tbsp olive oil
- 2 tbsp Grillin' Shake or Salt + Pepper
- 2 tbsp flour
- 2 poblanos
- 1 small yellow onion (chopped)
- 1/2 stick butter
- 2 cloves garlic
- 4 ears corn (kernels removed from cob)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup Parmesan
- 1 tbsp basil
Instructions
- 1 Roast the poblanos either on a gas stove top or in the oven, and place them in a plastic bag for 5-10 minutes. Then, remove the seeds and outer layer of skin and chop them.
- 2 In a cast iron pan, sauté the pancetta until it is golden brown. Set aside.
- 3 Season chicken breasts on both sides, then very lightly coat with flour.
- 4 Add olive oil to pan. Place chicken breasts in pan and sear on both sides until golden, 3-4 minutes per side, then remove and set aside.
- 5 Add butter to pan. Cook onions until translucent, then add garlic and corn and sauté until the corn is golden.
- 6 Reduce the heat to medium-low and add the white wine. Let cook for about a minute, then stir in cream.
- Add chicken back to pan, and let simmer until chicken is 165 degrees internal temperature. You could also cover the skillet with foil and place in the oven.
- Top the pan with parmesan and pancetta.
- Serve topped with basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: American
