One Pan Creamy Corn and Blackened Chicken

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Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan.

Does your family thank you for making dinner?  Making dinner is often a thankless job.  But everyone will scream THANK YOU for this one!  This Creamy Corn and Blackened Chicken skillet dinner is easy to make and scrumptious to eat.  The creamy corn is rich, creamy, savory, slightly sweet, and slightly smokey.  The blackened chicken is coated with warm spices like chili powder, paprika, and cumin that bring huge flavor, but not a lot of heat.  It finishes with a delicious salty bite from cotija cheese.  Best part is that it all cooks in one large pan – truly a perfect dinner!

Creamy Corn and Blackened Chicken with feta and cilantro on top on a plate with fork holding a bite of chicken..

CORN SEASON!

You can of course find flash frozen fresh corn throughout the year.  But if you are mad for fresh corn on the cob like me, than July through September are your months!  If you are in warmer or coastal locations, then you will start to see beautiful and tender Sweet Corn in the stores in early July.  For all other areas, you will see it in abundance during August through September. 

When you see it on sale and in season, GO BUY IT UP!  You can follow my instructions for removing the fresh kernels from the cob and then flash freeze it yourself.  Lay the fresh corn on a sheet pan and place in the freezer.  When it’s frozen, transfer it to a freezer bag and label it with the date.  It will last for up to 6 months. YAY!!

A couple other favorite recipes using corn are:

Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan with spatula scooping.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR CREAMY CORN & BLACKENED CHICKEN

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Make Spice mixture and separate 1 tsp for the sauce later.

Five spices sectioned in a bowl for Creamy Corn and Blackened Chicken skillet dinner

Spice mixture for Creamy Corn and Blackened Chicken skillet dinner

Cut chicken breasts into 4-6 pieces each and rub the spice mix all over.

Raw chicken pieces coated in spice mixture for Creamy Corn and Blackened Chicken skillet dinner

Removing Corn from the Cob

First, remove the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife. After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernel and the ‘cream’ that is left behind.

Knife cutting corn off cob for Creamy Corn and Blackened Chicken skillet dinner

Corn cut off cob for Creamy Corn and Blackened Chicken skillet dinner Back of knife scraping the corn cob for Creamy Corn and Blackened Chicken skillet dinner

Corn kernels cut off cob for Creamy Corn and Blackened Chicken skillet dinner

Fresh corn kernels in measuring cup for Creamy Corn and Blackened Chicken skillet dinner

Can I use frozen corn?

Yes, you can use frozen corn.  You will probably need to get about 30-40 ounces.  You could also use canned corn, but I prefer fresh or frozen.  If you use canned, be sure to drain and rinse it.  If you use frozen, add it to the pan frozen since it thaws very quickly.  You may need to cook any excess water from the frozen package off in the pan.

Using Jalapeno

I love the flavor and the heat that the jalapeno peppers brings to the creamy corn.  However, if you are not a fan of spice, then you can either leave it out altogether or go very light with it.  First, cut the jalapeno in half lengthwise.  Then using a spoon, carefully scrape out the seeds and discard them.  The seeds have most of the heat.  Then thinly slice the pepper and finally thinly dice.  You can start by adding a teaspoon and working your way up.  If you love the spice, add the entire diced pepper!

COOK YOUR CREAMY CORN & BLACKENED CHICKEN 

Preheat a large frying pan or skillet on high heat. Add the olive oil and then the seasoned chicken and cook for 5 minutes on the first side to get it really blackened. Then flip the chicken and cook for another 5 minutes until cooked through. Then transfer the chicken and it’s juices to a plate/bowl.

Blackened chicken in pan for Creamy Corn and Blackened Chicken skillet dinner

To the same pan, add another tsp of olive oil, along with the garlic, red pepper, and jalapeno. Cook for 2-3 minutes until the peppers start to glisten and then add the corn. Cook for 5 minutes. Then add the broth and the remaining seasoning mix, then let it come up to a simmer.

Diced red pepper, jalapeno, and garlic in pan for Creamy Corn and Blackened Chicken skillet dinner

Corn and red peppers in pan for Creamy Corn and Blackened Chicken skillet dinner

Seasoning on top of cream corn in pan for Creamy Corn and Blackened Chicken skillet dinner

While that is cooking, make the slurry be whisking the cornstarch into the cold milk. Whisk the slurry into the corn and continue to stir as it starts to thicken.

Cream Corn cooking in pan for Creamy Corn and Blackened Chicken skillet dinner

Add the chicken back and sprinkle the crumbled cheese on top. 

Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan.

What is Cotija Cheese?  Can I use something else?

Cotija is a cow’s milk hard cheese that’s deliciously salty.  It originated in Mexico, in the town of Cotija, Michoacán.  Ideally, you want to crumble it up on top so if you can find it in a block form or already crumbled, that is best.  Sometimes it may be grated, which is okay, but I prefer chunks of salty bites.  If you cannot find Cotija, you can substitute with Feta cheese, which has a similar texture and salty bite.

Can I make this ahead and freeze or reheat?

Yes and no.  Corn freezes well fresh, but can be mushy if frozen in this cream sauce.  I recommend freezing the corn separate from the sauce; however, for best results.  You can make the sauce with the peppers and freeze it.  Then thaw the sauce, cook the corn directly from the freezer, and add the sauce.  The chicken can coated with the spices and frozen raw or cooked and then frozen.  If raw, thaw it in the fridge 24 hours in advance and then sear it in the pan as per the instructions.  If frozen cooked, thaw in the fridge overnight or in the oven 350F degrees for 20 minutes or until center is warmed through.

ENJOY!  😍 Carrie

Creamy Corn and Blackened Chicken with feta and cilantro on top on a plate with fork.

One Pan Creamy Corn and Blackened Chicken

This Creamy Corn and Blackened Chicken skillet dinner is easy to make and scrumptious to eat.  The creamy corn is rich, creamy, savory, slightly sweet, and slightly smokey.  The blackened chicken is coated with warm spices like chili powder, paprika, and cumin that bring huge flavor, but not a lot of heat.  It finishes with a delicious salty bite from the cotija cheese.  It's truly a perfect dinner! #creamedcorn #skilletchicken #blackenedchicken #chickenandcorn #chickendinner #creamycorn

Course Main Course
Cuisine American
Keyword chicken, corn, one pan meal
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 382 kcal
Author Carrie Tyler

Ingredients

Chicken

  • 1 lb chicken breast skinless, boneless
  • 2 tsp Extra-virgin olive oil
  • 1 Tbsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Ground Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp salt

Other Ingredients

  • 4 ears of corn
  • 1 Bell Red Pepper
  • 1/2-1 Jalapeno pepper
  • 1/2 cup Milk
  • 1 Tbsp Cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup cotija cheese (or feta)
  • Cilantro for garnish (optional)

Instructions

Prep Ahead Steps

  1. Make Spice mixture in a small bowl with the chili powder, paprika, garlic powder, oregano, and salt. You will be saving 1 tsp for the sauce and the rest for the chicken.

    Five spices sectioned in a bowl for Creamy Corn and Blackened Chicken skillet dinner
  2. Cut chicken breasts into 4-6 pieces each and rub the spice mix all over, saving 1 tsp for the sauce later.

    Raw chicken pieces coated in spice mixture for Creamy Corn and Blackened Chicken skillet dinner
  3. Clean the corn. Remove the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife. After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernel and the 'cream' that is left behind.

    Back of knife scraping the corn cob for Creamy Corn and Blackened Chicken skillet dinner
  4. Dice the jalapeno and the red pepper

Cook

  1. Preheat a large frying pan or skillet on high heat. Add the olive oil and then the seasoned chicken and cook for 5 minutes on the first side to get it really blackened. Then flip the chicken and cook for another 5 minutes until cooked through. Then transfer the chicken and it's juices to a plate/bowl.

    Blackened chicken in pan for Creamy Corn and Blackened Chicken skillet dinner
  2. To the same pan, add another tsp of olive oil, along with the garlic, red pepper, and jalapeno. Cook for 2-3 minutes until the peppers start to glisten and then add the corn. Cook for 5 minutes. Then add the broth and the remaining tsp of seasoning mix. Bring to a simmer.

    Seasoning on top of cream corn in pan for Creamy Corn and Blackened Chicken skillet dinner
  3. While that is cooking, make the slurry be whisking the cornstarch into the cold milk. Whisk the slurry into the corn and continue to stir as it starts to thicken.

    Cream Corn cooking in pan for Creamy Corn and Blackened Chicken skillet dinner
  4. Add the chicken back and sprinkle the crumbled cheese on top. Garnish with chopped cilantro and enjoy!

    Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan.

Amazing Chicken Artichoke Bake with Tomatoes and Goat Cheese

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Chicken Artichoke Bake with Tomatoes and Goat Cheese on a plate with fork and casserole in back.   It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

I don’t know about you, but this has become the year of workout clothes for me.  It’s been 6 months since I’ve gotten dressed up.  So, in the spirit of getting-out-my-running-shorts-that-I-don’t-actually-go-running-in and getting all dressed up, here is my dressed up chicken!  It’s an amazing and easy dinner that you can prep ahead!  Chicken Artichoke Bake with Tomatoes and Goat Cheese is creamy, tangy, sweet, savory and simply delicious!  Chicken is simply roasted, then topped with a heavenly mixture of fresh tomatoes, artichoke hearts, garlic, basil, parmesan, and goat cheese! 

Chicken Artichoke Bake with Tomatoes and Goat Cheese on a plate with fork. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Decadent, but Healthy!

While this recipe may look and taste decadent, it is actually pretty good for you!  You get calcium from the cheese, protein from the chicken, vitamins from the tomatoes.  We also have delicious and healthy artichokes in this recipe. They provide Fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few!

The truth is, this is a go-to combo for me.  So, if you love love love tomatoes, artichokes, garlic, basil, and goat cheese too, here are a couple more recipes for you!  There’s my Best Bruschetta Topping Platter, the time I turned it into a healthy ‘pizza’ with my Quinoa Crust Tart with Tomatoes & Artichokes, or my Skillet Artichoke Chicken with Sun Dried Tomatoes.

Chicken Artichoke Bake with Tomatoes and Goat Cheese on a plate with fork. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

The only thing you need is a casserole dish approximately 5-6 inch by 9-10 inch.

PREP-AHEAD FOR YOUR CHICKEN ARTICHOKE BAKE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Remove the seeds from the tomatoes, dice and add to the bowl. Rough chop the artichoke hearts and add them to the tomatoes.  Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl. Using a fork, add crumbles of goat cheese. Add the salt and pepper and mix!Cut artichoke hearts for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Cut artichoke hearts, tomatoes, and basil in bowl for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

goat cheese, cut artichoke hearts, tomatoes, and basil in bowl for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Ingredients in bowl for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Ingredients in bowl for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

For the chicken, cut into 4 pieces, equal in size. Add to a baking dish, drizzle with a tbsp of olive oil and sprinkle with salt and pepper.

Cut raw chicken for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Can I replace the goat cheese?

Yes, of course!  Goat cheese can be polarizing, though I absolutely love the creamy texture and tangy, salty flavor.  If you are not a goat cheese fan, you can replace it with chunks of mozzarella, firm ricotta, or even feta. 

What kind of Artichoke Hearts?

For this recipe, I really like canned or jarred artichoke hearts in water, not oil.  You can use frozen as well, but will need to thaw them before adding them to the recipe and draining any excess water.  I would not use fresh whole artichokes, as it takes FOREVER to clean them and you need to buy so many to get the same amount of hearts you can get already prepped.  

COOK YOUR CHICKEN ARTICHOKE BAKE 

Bake the chicken for 15 minutes. Then add the topping and bake another 10 minutes. 

Topping added on top of chicken for Chicken Artichoke Bake with Tomatoes and Goat Cheese.  It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Can I freeze this?

You can freeze leftovers after it is cooked, but this recipe will not likely have much in the way of leftovers unless you double it.  I also would not freeze the topping until it’s cooked.  The reason is that fresh tomatoes 95% water, so when they thaw, they will turn to mush if they are frozen raw.  When you cook them, the tomato juices cook into the cheesy filling so it freezes and reheats better.

What to serve on the side?

This is pretty hearty all on it’s own.  However, you could add something green with broccoli or roasted asparagus.  Or you could add a grain with pasta, rice, or quinoa.  Creamy Parmesan Polenta would also be delicious with this!

ENJOY!  😍 Carrie

Chicken Artichoke Bake with Tomatoes and Goat Cheese on a plate with fork. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Amazing Chicken Artichoke Bake with Tomatoes and Goat Cheese

This Amazing Chicken Artichoke Bake with Tomatoes and Goat Cheese is a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!  Chicken is simply roasted, then topped with a heavenly mixture of fresh tomatoes, artichoke hearts, garlic, basil, parmesan, and goat cheese!  #chickendinners #familydinnerideas #chickenrecipes #chickenbake #artichokechicken

Course Main Course
Cuisine Italian
Keyword artichoke, Baked chicken, chicken, easy dinner, goat cheese, tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 271 kcal
Author Carrie Tyler

Ingredients

  • 1 lb Raw Chicken breasts skinless, boneless
  • 4 Plum Tomatoes (or 3 vine)
  • 14 oz Artichoke Hearts in water (1 can)
  • 10 leaves Fresh Basil (1 small bunch)
  • 1 clove Garlic (1 tsp minced)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 4 oz Soft Goat Cheese
  • 1/2 cup Grated Parmesan Cheese

Instructions

Prep Ahead Steps

  1. Remove the 'cheeks' of the tomatoes and scrape out the seeds. Then dice the tomatoes and add to the bowl. Rough chop the artichoke hearts and add them to the tomatoes. Finely slice (or chiffonade) the basil and add it to the tomatoes and artichokes.

    Cut artichoke hearts, tomatoes, and basil in bowl for Chicken Artichoke Bake with Tomatoes and Goat Cheese. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!
  2. Then mince the garlic and add that to the bowl. Using a fork, add crumbles of goat cheese. Add the parmesan cheese, salt and pepper and mix!

    Ingredients in bowl for Chicken Artichoke Bake with Tomatoes and Goat Cheese. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!
  3. For the chicken, cut into 4 pieces, equal in size. Add to a baking dish, drizzle with a tbsp of olive oil and sprinkle with salt and pepper.

    Cut raw chicken for Chicken Artichoke Bake with Tomatoes and Goat Cheese. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!

Cook!

  1. Preheat oven to 400 F degrees

  2. Bake the chicken for 15 minutes. Then add the topping and bake another 10 minutes. Serve and enjoy!

    Topping added on top of chicken for Chicken Artichoke Bake with Tomatoes and Goat Cheese. It's a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead!