Description
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 135mg
