Southwest Creamed Corn and Chicken Skillet

01Method

1. 1

   Heat the oven to 375°F. Pat the chicken breasts dry and coat both sides with salt and pepper.

2. 2

   Warm the oil in a large oven-safe skillet over medium heat. Sear two chicken breasts until golden on each side, roughly 3 minutes per side. Transfer to a plate — the chicken will still be undercooked at this point. Repeat with the remaining breasts and set them aside.

3. 3

   Turn the heat to low and pour the chicken broth into the skillet, using a wooden spoon to loosen any browned bits from the bottom. Raise the heat to medium-low, then add the frozen creamed corn. Place a lid on the skillet and let the corn thaw completely, about 15 minutes, stirring and scraping the bottom every few minutes. Once thawed, stir in the cream cheese until smooth. Add the diced tomatoes with chiles and the taco seasoning, stir to combine, then take the pan off the heat.

4. 4

   Nestle the seared chicken breasts on top of the corn mixture. Bake until the chicken's internal temperature reaches 160°F on an instant-read thermometer, 25 to 30 minutes. Let rest 5 minutes before serving with desired toppings.