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Poblano Creamed Corn Chicken

  • Total Time: 40 minutes
  • Yield: 4 people 1x


Simple and delicious dinner recipe adapted from my poblano creamed corn!


  • 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


  1. 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. 2 In a cast iron pan, sauté the pancetta until it is golden brown. Set aside.
  3. 3 Season chicken breasts on both sides, then very lightly coat with flour.
  4. 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. 5 Add butter to pan. Cook onions until translucent, then add garlic and corn and sauté until the corn is golden.
  6. 6 Reduce the heat to medium-low and add the white wine. Let cook for about a minute, then stir in cream.
  7. 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.
  8. Top the pan with parmesan and pancetta.
  9. Serve topped with basil.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Cuisine: American

Keywords: chicken, corn, poblano