Creamy Corn Skillet Chicken Recipes

CREAMY CORN SKILLET CHICKEN

Steps:

• Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
• Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
• Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
• Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
• Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
• Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

SKILLET CHICKEN WITH CREAMED CORN

Steps:

• Combine flour, salt, pepper and paprika in a shallow dish.
• Coat chicken on both sides with the flour mixture.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it's cooked through, 7-10 minutes more.
• Remove the chicken to a plate and cover to keep warm.
• Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
• Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

CHICKEN STREET CORN SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

CREAMY SKILLET CHICKEN

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
• Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN

Steps:

• Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
• Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
• Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
• Serve with a squeeze of lime and reserved scallion greens on top.