Can I make this Street Corn Chicken Rice Bowl vegetarian?

Absolutely! Swap chicken for grilled tofu or black beans. The charred corn and spices still deliver big flavor.

How do I prevent the corn from sticking to the pan?

Use a hot, lightly oiled skillet and stir occasionally. A non-stick pan works wonders too.

Is Street Corn Chicken Rice Bowl kid-friendly?

Yes! Reduce chili powder for milder taste—kids love the creamy corn and tender chicken.

Can I use canned corn instead of fresh?

You can, but drain it well and char it longer for that street-food smokiness.

What’s the best rice for this bowl?

Long-grain white rice is fluffy and quick, but jasmine or basmati add a subtle aromatic upgrade.

Street Corn Chicken Rice Bowl Made Easy and Irresistible

Name: Street Corn Chicken Rice Bowl Made Easy and Irresistible
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 tsp salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 3 tbsp unsalted butter; 4 garlic cloves, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 tsp dried thyme; Fresh parsley, chopped (for garnish)

Description

Whip up a flavorful Street Corn Chicken Rice Bowl in just 40 minutes! Smoky grilled chicken, zesty corn, and fluffy rice make this an irresistible meal.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour

For the Sauce:

3 tbsp unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp dried thyme
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken:
- Season chicken breasts with salt and pepper.
- Lightly coat each breast in all-purpose flour, shaking off excess.
Cook the Chicken:
- Heat a large skillet over medium-high heat and melt 2 tbsp of butter.
- Add the chicken breasts and cook for about 4–5 minutes per side until golden brown. Remove from skillet and set aside.
Make the Sauce:
- Lower the heat to medium and add the remaining butter to the skillet.
- Sauté minced garlic for about 30 seconds until fragrant.
- Stir in heavy cream, chicken broth, Parmesan cheese, and dried thyme. Simmer for 3–4 minutes until slightly thickened.
Combine Chicken and Sauce:
- Return the chicken breasts to the skillet, spooning sauce over them.
- Simmer for an additional 10 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Serve:
- Garnish with fresh parsley and serve hot with rice, mashed potatoes, or steamed vegetables.

Notes

For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative.
Add a squeeze of fresh lemon juice to enhance the flavors of the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently over low heat to preserve the creamy texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling & Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: Per Serving
Calories: 550 kcal
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg

Keywords: Street Corn Chicken Rice Bowl, Mexican-inspired, grilled chicken, easy dinner, flavorful rice bowl