Smoky Chicken Corn Skillet

Smoky chicken with blistered corn, sweet peppers and lime. Dry the corn well if using thawed frozen kernels for better browning.

Why you’ll love this recipe

• Smoky chicken with blistered corn, sweet peppers and lime.
• Dry the corn well if using thawed frozen kernels for better browning.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz chicken thighs, boneless diced
• 1 1/2 cups corn
• 1 bell pepper, diced
• 1 tsp smoked paprika
• 1 lime, juiced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Pat chicken dry and toss with smoked paprika

   Pat chicken dry and toss with smoked paprika. Heat oil in a wide skillet over medium-high.

2. 02

   Brown chicken for 7 minutes, stirring occasionally

   Brown chicken for 7 minutes, stirring occasionally.

3. 03

   Add bell pepper and corn

   Add bell pepper and corn. Cook 8–10 minutes, stirring, until vegetables soften and chicken reaches 165°F.

4. 04

   Remove from heat and squeeze over the lime juice

   Remove from heat and squeeze over the lime juice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dry the corn well if using thawed frozen kernels for better browning.

Make it your own

Use regular paprika for a gentler, less smoky finish.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.