Description
This quick and easy cilantro-lime chicken and corn skillet is packed with zesty flavor and comes together in just 30 minutes. Juicy chicken thighs are seared to perfection, then tossed with sweet corn, fresh lime juice, and a burst of cilantro. Perfect for a weeknight dinner or meal prep!
Ingredients
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1 1/2 lbs boneless, skinless chicken thighs
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1 tbsp olive oil
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1 tsp salt
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1/2 tsp black pepper
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1 tsp garlic powder
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1 tsp ground cumin
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1/2 tsp smoked paprika
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2 cups corn kernels (fresh, frozen, or canned)
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2 tbsp fresh lime juice
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1 tbsp lime zest
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1/4 cup chopped fresh cilantro
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Optional: chopped green onions, jalapeño slices for garnish
Instructions
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Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, cumin, and paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Add the chicken thighs and sear for 5–6 minutes on each side, or until fully cooked and golden brown. Remove from the pan and set aside.
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In the same skillet, add the corn and cook for 3–4 minutes until warmed through and slightly charred.
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Slice or chop the cooked chicken and return it to the skillet with the corn.
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Add lime juice, lime zest, and cilantro. Toss everything together until well combined.
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Taste and adjust seasoning if needed. Garnish with extra cilantro, green onions, or jalapeño slices if desired.
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Serve warm.
Notes
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Chicken breasts can be used instead of thighs, but adjust cooking time to prevent drying.
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Frozen corn should be thawed before cooking for best texture.
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Add a drizzle of sour cream or a sprinkle of queso fresco for extra flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365g
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 130mg