Description
A quick and flavorful one-pan dinner featuring juicy chicken, sweet corn, colorful vegetables, and smoky barbecue sauce. Perfect for weeknight meals or casual gatherings.
Ingredients
2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 cups fresh corn kernels (about 3 ears corn)
1 cup cherry tomatoes, halved
3/4 cup barbecue sauce
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
1/2 cup shredded cheddar cheese (optional)
Instructions
In a bowl, season chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes until browned and nearly cooked through. Remove and set aside.
Add another tablespoon olive oil to the skillet. Cook diced onion for 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
Add red bell pepper and corn. Cook 4–5 minutes until vegetables soften. Stir in cherry tomatoes and cook 2 minutes.
Return chicken to the skillet and pour in barbecue sauce. Stir well and simmer 3–4 minutes until everything is coated and heated through.
Finish with lime juice and chopped cilantro. Sprinkle shredded cheddar cheese on top if desired and allow it to melt before serving.
Notes
Use fresh corn for the sweetest flavor, but frozen corn works well if thawed first. Chicken thighs can replace chicken breasts for a juicier result. The skillet pairs well with rice, tortillas, or roasted potatoes. Adjust the spice level by adding chili flakes or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes