I love how this creamy lime-chili chicken and corn bake brings together bright citrus, gentle heat, and rich comfort in one simple dish. I get tender bites of chicken, sweet pops of corn, and a silky sauce that feels cozy but still fresh. It’s the kind of recipe I turn to when I want something satisfying that doesn’t feel heavy or boring.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy to prep, bakes all in one dish, and delivers bold flavor without being complicated. I like how the lime adds freshness, the chili brings warmth, and the cream ties everything together. I also appreciate that it’s family-friendly, customizable, and perfect for both weeknights and casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
2 cups corn kernels (fresh, frozen, or canned and drained)
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons olive oil
Zest and juice of 2 limes
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (adjust to taste)
3 cloves garlic, minced
Salt and black pepper to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
2 tablespoons chopped fresh cilantro (optional, for garnish)
Directions
I start by preheating my oven to 375°F (190°C) and lightly greasing a baking dish. In a large bowl, I toss the chicken pieces with olive oil, chili powder, paprika, salt, and black pepper until everything is well coated.
I spread the seasoned chicken evenly in the baking dish and scatter the corn over the top. In a separate bowl, I whisk together the heavy cream, chicken broth, lime zest, lime juice, garlic, and red pepper flakes. I pour this mixture evenly over the chicken and corn.
I sprinkle the shredded cheese on top and bake uncovered for about 35 minutes, until the chicken is fully cooked and the sauce is bubbling and slightly thickened. Once it’s done, I let it rest for a few minutes before finishing with fresh cilantro.
Servings And Timing
I get about 6 servings from this dish.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
I sometimes swap chicken breasts for boneless chicken thighs when I want extra juiciness. If I want more heat, I add diced jalapeños or extra red pepper flakes. For a smoky twist, I use smoked paprika or add a little chipotle powder. When I want a lighter version, I replace half of the cream with milk or half-and-half.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in the oven or on the stovetop, adding a splash of cream or broth to loosen the sauce if needed. I avoid overheating so the sauce stays smooth.
FAQs
Can I use frozen corn without thawing it?
I use frozen corn straight from the freezer, and it cooks perfectly in the oven.
Is this dish very spicy?
I find it mildly spicy, but I can easily adjust the heat by reducing or increasing the chili and red pepper flakes.
Can I make this ahead of time?
I assemble everything a few hours in advance, cover it, and refrigerate until I’m ready to bake.
What can I serve with this bake?
I like serving it with rice, quinoa, or warm crusty bread to soak up the sauce.
Can I freeze this recipe?
I can freeze it, but I notice the cream sauce changes texture slightly, so I prefer it fresh or refrigerated.
Conclusion
I love how this creamy lime-chili chicken and corn bake delivers big flavor with minimal effort. It’s comforting, vibrant, and flexible enough to suit different tastes. Every time I make it, I’m reminded how simple ingredients can turn into something truly satisfying.
This Creamy Lime-Chili Chicken & Corn Bake combines tender chicken, sweet corn, zesty lime, and gentle chili heat in a creamy, cheesy one-pan dish. A cozy yet fresh dinner perfect for family meals or casual gatherings.
Ingredients
2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
2 cups corn kernels (fresh, frozen, or canned and drained)
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons olive oil
Zest and juice of 2 limes
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (adjust to taste)
3 cloves garlic, minced
Salt and black pepper to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a large bowl, toss chicken pieces with olive oil, chili powder, paprika, salt, and pepper.
Spread the seasoned chicken evenly in the baking dish. Scatter the corn on top.
In a separate bowl, whisk together heavy cream, chicken broth, lime zest, lime juice, garlic, and red pepper flakes.
Pour the cream mixture over the chicken and corn. Top with shredded cheese.
Bake uncovered for 35 minutes, or until the chicken is fully cooked and the sauce is bubbling and slightly thickened.
Let rest for a few minutes. Garnish with chopped cilantro before serving, if desired.
Notes
Use boneless chicken thighs for extra juiciness if preferred.
Frozen corn can be used directly without thawing.
To reduce richness, swap half the cream for milk or half-and-half.
Add extra heat with jalapeños or more red pepper flakes.
