30-Minute Chicken & Cornbread Casserole Skillet

A casserole without the casserole dish. This chicken & cornbread casserole skillet takes everything good about a cozy baked casserole — creamy chicken, sweet corn, black beans, melty cheese — and makes it weeknight-fast in a single skillet, finished with a golden cornbread top you broil right in the pan. The secret is a box of Jiffy-style cornbread mix — stated plainly, it’s the 30-min enabler. No scratch cornbread, no separate baking dish. Mix it in a bowl, spoon it over the bubbling chicken filling, and the residual heat plus a quick broil does the rest.

Why you’ll love it

• One pan, casserole comfort. No separate baking dish — the skillet goes stovetop to broiler.
• Jiffy cornbread mix is the 30-min enabler. It turns a weekend casserole into a weeknight dinner.
• ~32g protein per serving (estimated), thanks to chicken breast, black beans, and cheddar.
• Crowd-pleasing. Sweet, savory, cheesy, and a little spicy — something for everyone.

Ingredients

• 1 1/4 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups frozen corn kernels, thawed
• 1 (4 oz) can diced green chiles, drained
• 1 cup low-sodium chicken broth
• 1/2 cup sour cream, or plain Greek yogurt
• 1 1/2 cups shredded sharp cheddar, divided (1 cup filling + 1/2 cup top)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt, divided (1/2 tsp + 1/2 tsp)
• 1/2 teaspoon black pepper
• 1 (8.5 oz) box Jiffy-style cornbread mix
• 1 large egg
• 1/3 cup milk
• 1/4 cup chopped fresh cilantro, plus more for serving
• Lime wedges and extra sour cream, for serving

Equipment

A large oven-safe skillet with lid (12-inch, cast iron or stainless — no plastic handles), and a mixing bowl and whisk.

Instructions

1. Sear the chicken (6 minutes). Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer, season with 1/2 teaspoon salt and the pepper, and sear until golden and nearly cooked through, about 5–6 minutes. Remove to a plate — it will finish cooking under the cornbread.
2. Soften the onion and garlic (3 minutes). Add the onion to the same skillet, season with the remaining 1/2 teaspoon salt, and cook until softened, about 2–3 minutes. Stir in the garlic, chili powder, and cumin; cook 1 minute more, until fragrant.
3. Build the creamy filling (4 minutes). Stir in the black beans, corn, green chiles, chicken broth, sour cream, and 1 cup of the cheddar. Return the chicken to the skillet and bring to a lively simmer, stirring, about 3–4 minutes. The filling should be thick and bubbling.
4. Mix and spoon the cornbread batter. While the filling simmers, whisk the cornbread mix, egg, and milk in a bowl until just combined — a few lumps are fine. Spoon dollops of batter evenly over the bubbling filling and spread gently to the edges with the back of a spoon.
5. Cover and cook (10–12 minutes). Cover the skillet, reduce the heat to medium-low, and cook until the cornbread is set and puffed and a toothpick inserted in the center comes out clean, 10–12 minutes. Meanwhile, heat the broiler to high.
6. Broil to golden (3 minutes). Uncover, sprinkle the remaining 1/2 cup cheddar over the cornbread top, and broil 2–3 minutes, until golden and bubbly. Shower with cilantro and serve with lime wedges and extra sour cream.

Doneness cues: Chicken must reach 165°F internally (it will, well before the end — the simmer and covered cook guarantee it). The cornbread is done when golden on top and a toothpick in the center comes out clean, not wet.

Nutrition note

Protein is estimated at about 32g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Rotisserie chicken: swap in 3 cups shredded rotisserie chicken in step 3 and skip step 1 — dinner lands closer to 20 minutes.
• Make it spicier: add a diced jalapeño with the onion, or use pepper jack instead of cheddar.
• No Jiffy? Any 8.5 oz box of cornbread mix works; prepare per the box directions for batter consistency.
• Dairy-light: use plain Greek yogurt instead of sour cream and reduced-fat cheddar.
• Don’t drown the batter in step 4 — dollop and gently spread; the filling should bubble around the edges as it cooks.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth, covered, or microwave in 60-second bursts until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The cornbread softens slightly after freezing but reheats well.

Frequently asked questions

Can I make this in a baking dish instead? Yes — build the filling in the skillet, transfer to a greased 9×13 dish, top with batter, and bake at 400°F for 12–15 minutes until golden. Total time stays about 30 minutes.

Is this good for meal prep? Very — portion into containers and reheat through the week. The cornbread top holds up better than most toppings.

Can I use chicken thighs instead? Yes — use 1 1/4 lb boneless skinless thighs cut into 1-inch pieces; cook them the same way, checking for 165°F.

How do I keep the cornbread from getting soggy? The broiler step is the key — it sets and browns the top. Don’t skip the 2–3 minute broil.

More one-skillet comfort dinners

If you like one-pan chicken dinners, try our 30-Minute Turkey Taco Skillet. For another one-pot chicken dinner, Chicken & Corn Chowder is a reader favorite. Craving more Tex-Mex? Our One-Pot Taco Pasta hits the spot.