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Whole chicken breasts bake beneath a mayonnaise, sour cream and corn topping with melted Monterey Jack. Even the chicken thickness before assembling and check each piece beneath the topping. The bubbling corn mixture does not by itself establish poultry doneness.
Gently pound them to an even thickness or slice very thick breasts horizontally into cutlets. Keep pieces in a single layer. Thinner cutlets can finish sooner than the original covered-plus-uncovered estimate, so check them individually.
Ingredient amounts and preparation
- Set out: 2 pounds boneless skinless chicken breasts (approximately 4 medium pieces)
- Set out: 3 cups sweet corn, fresh, canned and drained, or thawed frozen
- Set out: 1 tablespoon lime juice (about half a lime)
- Set out: 1½ teaspoons chili powder
- Set out: ½ teaspoon salt
- Set out: ¼ teaspoon ground black pepper
- Set out: 1 cup shredded Monterey Jack cheese or Mexican cheese blend
- Set out: ½ cup mayonnaise
- Set out: ½ cup sour cream
- Set out: ½ teaspoon garlic powder
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Stage 2
- Even the chicken thickness and arrange pieces in one layer. Drain or prepare the corn according to its form.
- Stage 3
- Whisk mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt and pepper in a bowl. Fold in the corn until coated.
- Stage 4
- Spread the corn mixture over the chicken and scatter the shredded cheese.
- Stage 5
- Cover with foil and bake about twenty-five minutes, checking thinner pieces earlier. Remove foil and continue about ten to fifteen minutes as needed until every chicken piece reaches 165°F.
- Stage 6
- Shield the surface if it browns early. Rest briefly and serve the chicken with its corn topping.
Drain canned corn and thaw and drain frozen corn before mixing. Fresh kernels should be cut from clean cobs. Excess liquid makes the topping watery and can collect around the chicken.
How is the topping mixed?
Whisk mayonnaise, sour cream, lime, chili powder, garlic powder, salt and pepper first, then fold in corn. This coats the kernels evenly without leaving concentrated pockets of seasoning. The shredded cheese is reserved for the surface.
Why cover the first oven stage?
Foil limits surface browning while the chicken heats through. Remove it near the end to melt and lightly color the cheese. If a thin piece reaches 165°F early, take it out rather than cooking it longer just for a darker topping.
How can the temperature be checked?
Insert a thermometer from the side into the thickest part of each breast, beneath the corn. Avoid reading only the topping or touching the baking dish. Rest the cooked chicken briefly before portioning with the corn sauce.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Salsa Chicken Casserole with Black Beans and Corn or Baked Parmesan Chicken with a Mayonnaise Coating. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How should thick chicken breasts be prepared?
Gently pound them to an even thickness or slice very thick breasts horizontally into cutlets. Keep pieces in a single layer.
- Does the corn need draining?
Drain canned corn and thaw and drain frozen corn before mixing. Fresh kernels should be cut from clean cobs.
- How is the topping mixed?
Whisk mayonnaise, sour cream, lime, chili powder, garlic powder, salt and pepper first, then fold in corn. This coats the kernels evenly without leaving concentrated pockets of seasoning.
- Why cover the first oven stage?
Foil limits surface browning while the chicken heats through. Remove it near the end to melt and lightly color the cheese.
- How can the temperature be checked?
Insert a thermometer from the side into the thickest part of each breast, beneath the corn. Avoid reading only the topping or touching the baking dish.