Skillet Chipotle-Lime Chicken with Corn
A speedy skillet chicken thigh seasoned with smoky, spicy rub, paired with sweet corn and bright lime, finished with fresh cilantro for a balanced, zesty dinner.
30 mins
4 servings
Ingredients
- 1 ½ pounds Chicken Thigh (Boneless Skinless)
- ½ cup Low Sodium Chicken Broth
- ½ cup Cilantro (Fresh)
- 2 cups Corn
- 3 cloves of Garlic
- 1 Lime
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Chipotle Chile Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (Smoked)
- 1 tablespoon Olive Oil
- 2 tablespoons Fresh Lime Juice
Directions
- Mise en place: Chop the cilantro. Mince the garlic. Zest the lime, juice 1 ½ teaspoons, and cut wedges for serving. Pat the chicken dry.
- Heat the olive oil in a large skillet over medium-high heat.
- Mix the salt, black pepper, cumin, smoked paprika, and chipotle chile powder. Coat the chicken with the spice blend.
- Add the chicken to the hot pan and cook undisturbed 3 to 4 minutes until the bottom is golden. Flip and cook 4 to 5 minutes more, until nearly cooked through (work in batches if needed).
- Add the garlic and stir about 30 seconds until fragrant.
- Stir in the corn and chicken broth. Simmer gently 3 to 4 minutes until the corn is hot and the liquid reduces slightly. Chicken should reach 165°F.
- Remove from heat. Stir in the lime juice, lime zest, and cilantro. Taste and adjust salt.
- Serve the chicken with the corn and pan sauce, with lime wedges on the side.
