What’s a go-to weeknight corn and chicken skillet meal?

Back to explore

One-pan corn and chicken skillet for busy nights

This quick skillet uses chicken, corn, and pantry staples to make a balanced, flavorful weeknight dinner with minimal cleanup.

Method:

  1. Sear seasoned chicken pieces (breasts cut into strips or thighs) in oil until browned and almost cooked through; remove and set aside.
  2. In the same pan, sauté onions and garlic until soft. Add corn kernels (fresh or frozen), diced bell pepper, and a splash of chicken broth.
  3. Return chicken to the pan, simmer until everything is cooked through and flavors meld.
  4. Finish with a squeeze of lemon or lime, fresh herbs, and optional cheese or avocado.

Why it works:

  • One-pan cooking concentrates flavor and cuts prep time.
  • Corn adds sweetness and texture that pairs well with savory seasoned chicken.

Serve with rice, quinoa, or a simple salad. This adaptable skillet can be spiced up with cumin and chili powder for a southwestern twist or kept Mediterranean with oregano and feta.