Description
Skillet Cilantro Lime Chicken with Corn
Ingredients
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
2 cups fresh or frozen corn
2 tbsp unsalted butter
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1/4 cup crumbled cotija or feta cheese
Lime wedges (for serving)
Directions
Season the chicken: Rub chicken thighs with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
Sear the chicken: Heat a large skillet over medium-high heat. Sear the chicken skin-side down for 4–5 minutes until crispy. Flip and cook another 4 minutes. Remove and set aside.
Cook the corn: In the same skillet, melt butter over medium heat. Add the corn and cook for 3–4 minutes, stirring occasionally. Add lime juice and half the cilantro, mixing well.
Combine: Nestle the chicken back into the skillet with the corn. Cover and cook for 10 minutes on low heat, or until the chicken is cooked through (internal temperature 165°F).
Serve: Garnish with the remaining cilantro, crumbled cheese, and lime wedges. Enjoy hot!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
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