Skillet Chicken and Sweet Corn Bake

A refined, American-inspired one-skillet meal featuring juicy chicken thighs seared to crispy perfection, nestled in a vibrant, creamy base of sweet corn, poblano peppers, and melted Monterey Jack cheese. A touch of fresh lime and cilantro adds a bright, balanced finish.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 cups sweet corn kernels
• 1 piece poblano peppers
• 2 pieces shallots
• 3 cloves garlic
• 0.5 cup heavy cream
• 0.5 cup chicken stock
• 1 cup monterey jack cheese
• 2 tbsp olive oil
• 1 piece lime
• 0.25 cup cilantro
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Pat the chicken thighs dry and season both sides with half of the salt and black pepper.
2. Heat olive oil in a large cast-iron skillet over medium-high heat. Place chicken skin-side down and sear until golden brown and crispy, about 8-10 minutes. Flip and sear for 2 minutes, then remove to a plate. (about 12 min)
3. In the same skillet, add diced shallots and diced poblano pepper. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. (about 6 min)
4. Stir in the sweet corn kernels, chicken stock, and heavy cream. Season with remaining salt and pepper. Bring to a gentle simmer for 3 minutes. (about 3 min)
5. Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover, and simmer until the internal temperature reaches 165°F, about 8-10 minutes. (about 9 min)
6. Sprinkle Monterey Jack cheese over the sauce around the chicken. Cover briefly until the cheese melts, then finish with a squeeze of fresh lime juice and chopped cilantro before serving.