Creamed Corn Chicken

Instructions

1. 1

   Heat the oven

   Heat the oven to 375°F.

2. 2

   Prepare the vegetables

   Seed the poblano and cut it into ¼-inch strips. Halve and thinly slice the red onion. Cut the corn kernels from the cobs. Zest half of one lime, then squeeze that lime to yield 2 tablespoons juice. Shred enough Monterey Jack cheese to measure ⅓ cup.

3. 3

   Season the chicken

   Keep the chicken breasts whole and pat them dry. Season both sides evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and the chili powder.

4. 4

   Coat the chicken

   Put the flour in a large, shallow bowl. Coat each chicken breast with flour on both sides, then shake off the excess.

5. 5

   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 will finish cooking in the oven. Transfer to a clean plate.

6. 6

   Cook the vegetables

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

7. 7

   Cook the corn

   Stir in the corn kernels, remaining 1 teaspoon kosher salt, and remaining ½ teaspoon black pepper. Cook, stirring, until the corn begins to soften, about 2 minutes.

8. 8

   Make the sauce

   Reduce the heat to medium-low. Stir in the cream cheese, chicken broth, lime zest, and 2 tablespoons lime juice until thoroughly combined.

9. 9

   Bake the chicken

   Nestle the whole chicken breasts into the corn mixture and sprinkle the ⅓ cup Monterey Jack cheese evenly over them. Bake uncovered until the cheese has melted and the thickest part of each breast reaches 165°F, 12 to 15 minutes. While the chicken bakes, mince enough cilantro to measure 2 tablespoons, plus more for serving, and cut the second lime into wedges.

10. 10

    Finish and serve

    Remove the Dutch oven from the oven and garnish with the 2 tablespoons cilantro. Serve with additional cilantro and the lime wedges.