Creamy Chili Lime Chicken Skillet

Tender chicken, sweet corn, and a creamy chili lime sauce make a bright skillet dinner in 30 minutes.

Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (142 reviews)

Ingredients

• 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cups corn kernels, fresh or frozen
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/2 cup sour cream
• 1 lime, zested and juiced
• 2 scallions, thinly sliced
• Warm tortillas or cooked rice, for serving

Instructions

1. Season the chicken with the smoked paprika, cumin, 1/2 teaspoon salt, and a few grinds of black pepper.
2. Heat the oil in a large skillet over medium-high heat, add the chicken, and cook for 5 to 6 minutes until browned and cooked through; transfer to a plate.
3. Add the onion and corn to the skillet and cook for 4 minutes, stirring until the corn picks up golden spots and the onion softens.
4. Stir in the garlic and broth, scraping up the browned bits, and simmer for 2 minutes until the liquid reduces slightly.
5. Lower the heat, whisk the sour cream with the lime zest and juice, then stir it into the skillet and return the chicken with any juices.
6. Scatter over the scallions and serve the creamy chicken with warm tortillas or rice and extra lime wedges.

Chef Tips

• Use chicken thighs for the juiciest skillet texture.
• Let the broth cool for a minute before adding sour cream so the sauce stays smooth.
• Frozen corn can go straight into the pan, no thawing needed.
• Add a pinch of cayenne for a hotter finish.

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