Skillet Chicken with Creamed Corn and Roasted Chile
This roasted dish pairs boneless skinless chicken thigh with corn kernels, roasted green chile and cream cheese. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Season the chicken with salt, black pepper, and chili powder.
boneless skinless chicken thigholive oil
Heat olive oil in a skillet over medium-high heat. Sear chicken 4 minutes per side until browned; reduce heat to medium and cook until done, 4 to 6 minutes more. Transfer to a plate.
corn kernels (fresh or frozen)unsalted butter
In the same skillet, add butter and corn; cook 2 minutes, scraping up browned bits.
roasted green chile (chopped)cream cheesemilk
Stir in roasted green chile, cream cheese, and milk. Simmer 2 to 3 minutes until creamy and thick.
boneless skinless chicken thigh
Return chicken to the skillet to coat in sauce and warm through.
lime juice
Finish with lime juice and serve.
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Sear chicken 4 minutes per side until browned; reduce heat to medium and cook until done, 4 to 6 minutes more. Transfer to a plate. In the same skillet, add butter and corn; cook 2 minutes, scraping up browned bits. Stir in roasted green chile, cream cheese, and milk. Simmer 2 to 3 minutes until creamy and thick. Return chicken to the skillet to coat in sauce and warm through. Finish with lime juice and serve.","cookingInstructions":["Season the chicken with salt, black pepper, and chili powder.","Heat olive oil in a skillet over medium-high heat. Sear chicken 4 minutes per side until browned; reduce heat to medium and cook until done, 4 to 6 minutes more. Transfer to a plate.","In the same skillet, add butter and corn; cook 2 minutes, scraping up browned bits.","Stir in roasted green chile, cream cheese, and milk. 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