Creamy Chicken and Corn Skillet
This one-pan creamy chicken and corn skillet is a quick and satisfying weeknight dinner. Tender chicken pieces are cooked with sweet corn and a rich, savory sauce, perfect for a family meal.
Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.
Remove the cooked chicken from the skillet and set aside.
Reduce the heat to medium. Add the frozen corn kernels to the same skillet and cook for 3 minutes, stirring occasionally, until heated through.
Pour in the 1/2 cup of heavy cream and 1/4 cup of chicken broth. Bring the mixture to a gentle simmer, stirring constantly, and cook for 2-3 minutes until the sauce slightly thickens.
Stir in the 2 tablespoons of grated Parmesan cheese until melted and well combined.
Return the cooked chicken to the skillet and toss to coat evenly with the creamy corn sauce. Cook for 1-2 minutes, allowing the chicken to warm through.
Garnish with 2 tablespoons of fresh chopped parsley before serving.
About This Recipe
Big flavor.✦
Chef's Tips
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