Creamed Corn Chicken

Instructions

1. 1
   Mise en place

   Preheat the oven to 375°F. Keep the chicken breasts whole and pat them dry. Seed the poblano and slice it into 1/4-inch strips. Halve and thinly slice the red onion. Remove the corn kernels from the cobs. Zest half of one lime, then juice it to yield 2 tablespoons. Cut the remaining lime into wedges. Shred the Monterey Jack from the block and mince the cilantro.

2. 2

   Season the chicken: Season both sides of the chicken evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the chili powder.

3. 3

   Dredge the chicken: Place the all-purpose flour in a large shallow bowl. Dredge each piece of chicken until coated on both sides, shaking off the excess.

4. 4

   Brown the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. The chicken does not need to be cooked through. Transfer it to a clean plate.

5. 5

   Cook the vegetables: Reduce the heat to medium. Add the poblano, red onion, and jarred minced garlic. Cook, stirring, until the vegetables begin to soften, about 3 minutes.

6. 6

   Add the corn: Stir in the corn kernels, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Cook, stirring, until the corn begins to soften, about 2 minutes.

7. 7

   Make the sauce: Reduce the heat to medium-low. Stir in the cream cheese, chicken broth, lime zest, and lime juice until thoroughly combined.

8. 8

   Bake the chicken: Nestle the whole chicken breasts into the Dutch oven and sprinkle the Monterey Jack evenly over them. Transfer the Dutch oven to the oven and bake uncovered until the cheese is melted and the thickest part of each chicken breast reaches 165°F, 12 to 15 minutes.

9. 9

   Finish and serve: Remove the Dutch oven from the oven and garnish with the cilantro. Serve with the lime wedges.