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–+ servings

Green Chile Chicken Cornbread Skillet

This creamy Green Chile Chicken Cornbread Skillet is the ultimate one-pan comfort meal. A creamy, cheesy green chile chicken filling is topped with a fluffy jalapeño cornbread and baked until golden for an easy dinner the whole family will love.
5 from 1 vote
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Course Dinner, Main Course
Cuisine American, Mexican
Servings 6 servings

Equipment

Ingredients
  

Chicken filling:

  • 1 tablespoon oil
  • 1 ½ lbs chicken breast
  • 2 tablespoons taco seasoning
  • 1 medium-sized yellow onion chopped
  • 2 garlic cloves minced
  • 1 cup chicken broth
  • 4 oz can diced green chiles
  • 2 tablespoons adobo sauce canned
  • ¼ cup sliced green onions green & white parts
  • 8 oz softened cream cheese
  • 2 cups corn frozen or canned
  • 2 tablespoons lime juice from 1-2 limes

Cornbread:

  • 1 cup cornmeal
  • ¾ cup flour sub gluten-free 1:1
  • 2 teaspoon baking powder
  • Dash of salt
  • 1 cup buttermilk**
  • 1 large egg
  • ¼ cup melted butter
  • 4 oz can diced green chiles
  • ¼ cup sliced green onions green & white parts
  • ½ cup shredded cheese pepper jack, cheddar
  • 1 jalapeño sliced for garnish

Instructions
 

  • Preheat oven to 400°F.
  • Lightly coat the chicken breasts with oil, then rub with taco seasoning. Heat an oven-safe skillet over medium-high heat, drizzle with oil, and sear the chicken for 3–4 minutes per side. Add the onion and garlic and sauté for 1–2 minutes.
  • Add the broth, green chiles, and adobo sauce to the skillet. Cover and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside to cool before shredding.
  • Meanwhile, make the cornbread. In a bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the buttermilk, egg, melted butter, green chiles, and green onions. Mix until just combined, then fold in the shredded cheese. Set aside.
  • Once the chicken has been removed, add the cream cheese and corn to the skillet with the broth. Stir until the cream cheese has melted into the broth. Add the shredded chicken, lime juice, and green onions, stirring to combine. Spread the cornbread batter evenly over the top, almost completely covering the skillet. Top with sliced jalapeños and additional cheese, if desired.
  • Bake for 30 minutes, or until the cornbread is golden brown and cooked through. Serve with a dollop of sour cream, avocado, and fresh cilantro.

Notes

*To make buttermilk, add 1 tablespoon vinegar or lemon juice to milk. Let sit for 5 minutes.
Keyword chicken, cornbread, one skillet
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