Baked Chicken Breasts with Creamy Chili-Lime Corn (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken breasts (approximately 4 medium pieces)
02 -
3 cups sweet corn, fresh, canned and drained, or thawed frozen
03 -
1 tablespoon lime juice (about half a lime)
04 -
1½ teaspoons chili powder
05 -
½ teaspoon salt
06 -
¼ teaspoon ground black pepper
07 -
1 cup shredded Monterey Jack cheese or Mexican cheese blend
→ Sauce
08 -
½ cup mayonnaise
09 -
½ cup sour cream
10 -
½ teaspoon garlic powder
# How to Make It:
01 -
Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
02 -
Even the chicken thickness and arrange pieces in one layer.
03 -
Drain or prepare the corn according to its form.
04 -
Whisk mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt and pepper in a bowl. Fold in the corn until coated.
05 -
Spread the corn mixture over the chicken and scatter the shredded cheese.
06 -
Cover with foil and bake about twenty-five minutes, checking thinner pieces earlier.
07 -
Remove foil and continue about ten to fifteen minutes as needed until every chicken piece reaches 165°F.
08 -
Shield the surface if it browns early. Rest briefly and serve the chicken with its corn topping.
# Extra Suggestions:
01 -
Gently pound them to an even thickness or slice very thick breasts horizontally into cutlets.
02 -
Drain canned corn and thaw and drain frozen corn before mixing. Even the thickness of the chicken breasts before arranging them in one layer; overlapping pieces can cook unevenly beneath the corn topping. Drain canned corn thoroughly, or thaw frozen corn and drain the released water. Mix the mayonnaise and sour cream dressing before folding in the corn so the spices reach the whole topping. Keep the foil on for the first stage, then uncover only for the finishing color. Check each chicken piece in its thickest section for 165°F rather than measuring only the corn or melted cheese. This version starts with raw whole breasts and is not interchangeable with the shredded-chicken chip-topped casserole.