Description
Comfort meets excitement in this creamy chicken with corn and chorizo masterpiece, blending rich flavors from Mexico’s culinary tradition. Spicy chorizo, sweet corn, and tender chicken create a memorable dish that will delight your palate with each savory bite.
Ingredients
Scale
Protein:
- 4 chicken fillets
- 5.5 ounces (156 grams) spicy Spanish chorizo (diced)
Spices and Seasonings:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Dried oregano
- Red pepper flakes (for serving)
Vegetables and Additional Ingredients:
- 1 small onion (finely chopped)
- 2 garlic cloves minced (divided)
- 9 ounces (255 grams) canned corn kernels (drained)
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 1/2 cup dry white wine
- 2/3 cup whole milk
- 5.5 ounces (156 grams) cream cheese (with shallot & chives)
- 2 tablespoons chopped chives (for serving)
Instructions
- Prepare chicken by generously coating with a blend of salt, black pepper, smoked paprika, and garlic powder. Allow seasoned meat to rest at room temperature.
- Sizzle chorizo in a non-stick skillet over medium-high heat for 3 minutes until edges crisp. Introduce corn and cook for 5 minutes, developing golden caramelization. Quickly incorporate half the minced garlic, then season with oregano, salt, and pepper. Transfer mixture to a separate dish, preserving skillet drippings.
- Melt butter in the same skillet. Carefully place chicken and cook approximately 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate and loosely tent with aluminum foil.
- Reduce skillet heat to low. Sauté remaining garlic and onions until fragrant, approximately 2 minutes. Deglaze pan with white wine, scraping accumulated browned bits. Allow liquid to simmer briefly.
- Pour milk into the skillet and bring to a gentle boil. Whisk in cream cheese until sauce becomes smooth and creamy.
- Reintroduce chicken to the skillet, along with any accumulated juices. Simmer for 4-5 minutes, allowing sauce to slightly thicken. Adjust consistency with additional milk if needed.
- Garnish with reserved crispy corn-chorizo mixture, sprinkle red pepper flakes, and crack fresh black pepper over the top. Serve immediately while hot.
Notes
- Customize chicken thickness by pounding fillets evenly for consistent cooking and faster preparation.
- Swap chorizo with turkey bacon or plant-based sausage for lighter protein options and dietary adaptations.
- Control sauce consistency by gradually adding milk, ensuring desired creaminess without becoming too thin.
- Select full-fat cream cheese for richer sauce texture, or use low-fat version for healthier alternative without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 392 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 105 mg