Fiesta Chicken Bake
Craving Mexican street corn flavors? This baked chicken brings the vibrant, savory taste of elote to your dinner table in a simple, satisfying way. Tender chicken breasts topped with creamy, cheesy corn – it's a guaranteed crowd-pleaser!
Ingredients
- - 4 boneless skinless chicken breasts
- - 1 tablespoon olive oil
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1/4 cup mayonnaise
- - 1/4 cup sour cream or Greek yogurt
- - 1/4 cup cotija cheese crumbled (or feta)
- - 1/4 cup cilantro chopped
- - 1 jalapeno seeded and minced (optional)
- - 1 lime juiced
- - 1 cup frozen corn thawed
- - Chili powder for sprinkling
Instructions
- Preheat oven to 400°F (200°C).
- Place the chicken breasts in a baking dish. Drizzle with olive oil and season with salt and pepper.
- In a bowl, mix together the mayonnaise, sour cream, cotija cheese, cilantro, jalapeno (if using), lime juice, and corn.
- Spread the corn mixture evenly over the chicken breasts.
- Sprinkle with chili powder.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let rest for a few minutes before serving. Enjoy!
Notes
For extra flavor, broil the chicken for the last 1-2 minutes to lightly brown the top. Serve with a side of rice or a fresh salad for a complete meal. You can substitute the cotija cheese with feta cheese if needed.