This One-Pan Street-Corn-Inspired Chicken and Rice is one of those craveable meals that you can make all year long and is always a hit! Perfect for pairing with a refreshing mocktail and sitting outside during the warmer months, or bringing some color to your plate during those mid-winter blues, this dish does it all. Coming together in just one pan, cleanup is a breeze for busy weeknights and easy storing for meal prepping. It’s also freezer-friendly for prepping ahead and stocking up! I like to serve mine with a side of tortilla chips for scooping up all that delicious corn at the end. Looking for more street corn? Check out my Street-Corn-Inspired Shrimp Skillet on page 166 of Don’t Think About Dinner.

overhead shot of a skillet of Street Corn Inspired Chicken and Rice

plated street corn chicken and rice on a light sage color plate

overhead shot of ingredients like chicken, rice, corn, cheese, broth, spices, cilantro, lime etc

One-Pan Street Corn Inspired Chicken and Rice ingredient notes:

Corn: Frozen corn is the easiest option in this recipe, however fresh or canned works just as well! Just be sure to drain it well if using canned. The sweetness from the corn gets balanced from the spices and makes the perfect base for our chicken paired with the toasted rice. You can also use a fire roasted corn for an added smoky flavor, or if you’re feeling extra, you can roast fresh corn on the cob over the grille.

Cotija or Feta: This is really a personal preference, although for a more authentic street corn experience, I would recommend the cotija. Feta will bring a tangier Mediterranean flare, whereas fresh cotija is a bit milder and dryer than feta. Both offer a creamy addition that mellows out any spice.

Coconut milk: For a low fat alternative to the traditional sour cream or mayo, we are getting the creaminess from a can of coconut milk. Don’t worry, you can’t taste the coconut flavor once the liquid is absorbed by the rice, but you still get that subtle creamy texture. For a thicker consistency, you can also add 1/2 cup of Greek yogurt.

Spice mix: Using a mix of chili powder, salt, paprika, cumin, and cayenne pepper gets us that smoky heat without using the grille. The cayenne pepper is optional as it adds a bit of spice, however it is balanced out with the creamy coconut milk in the final dish.

spices in a small bowl: chili powder, salt, paprika, cumin, and cayenne pepper

additional spices added to corn and rice mixture

coconut milk added to dry mixture of corn and rice with broth

close up of the completed dish topped with cotija or feta, cilantro, and lime

One-Pan Street Corn Inspired Chicken and Rice

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 1/2 teaspoons chili powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1 cup jasmine or basmati rice, rinsed
5 garlic cloves, peeled and minced (about 5 teaspoons)
12 ounces frozen corn (I like to use fire roasted)
13.5 -ounce can light coconut milk (1 1/2 cups)
up to 2 cups low-sodium chicken broth
juice of 1 lime
3/4 cup crumbled cotija or feta cheese, for topping (optional)
roughly chopped cilantro leaves, for garnish

Directions

Combine the chili powder, salt, paprika, cumin, and cayenne pepper in a small bowl. Add the chicken thighs to a large bowl, add half of the spice mix, and toss to evenly coat.
Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken thighs in one single layer (you may need to cook in two batches depending on the size of your pan). Cook until crisp on each side and each reaches an internal temperature of 165°F, about 6 to 8 minutes per side. Transfer to a large dish, leaving any remaining oil in the skillet.
To the same skillet, add the rice and cook, stirring frequently, until toasted, about 1 minute. Add the garlic, corn, and the remaining spice mix and mix well. Continue cooking, stirring occasionally, to warm the corn and brown it slightly, 2 to 3 minutes.
Stir in the coconut milk and 1 1/2 cups of the broth, turn the heat to medium-high, and bring to a light boil. Reduce the heat to medium-low, cover, and cook until the rice is tender, 14 to 18 minutes, stirring halfway through to prevent sticking (Note: If needed while the rice cooks, stir in the remaining 1/2 cup broth).
Squeeze the lime juice over the rice and mix. Return the cooked chicken on top of the rice and sprinkle with the crumbled cotija or feta (if using) and chopped cilantro. To serve, evenly divide among 4 plates.

Notes

Store it: Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.
Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, or return to a skillet over medium heat. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm or follow the same skillet instructions.
Coconut Milk: swap for whole milk or oat milk. You can also use half of a 13.5-ounce full-fat coconut milk can plus 3/4 cup additional broth.
Rice: add more veggies into this meal by using half cauliflower rice (about 1 cup) and half white rice (1/2 cup dry). Reduce the broth to 1/2 cup and add the cauliflower rice when the rice is halfway through cooking.
Vegetarian: swap the chicken for a block of firm tofu, pressed and cut into 1-inch cubes. Toss in the same spice mix and sear in the skillet the same way. You can also do this with chickpeas, or roast them separately in the oven with the spices.
Dairy-free: Easily make DF by omitting the optional cheese or opting for dairy-free cheese.