Hearty Creamy Chicken and Cornbread Skillet
Gather your loved ones around the table for this delightful skillet supper. Succulent chicken and sweet corn are enveloped in a luscious, creamy sauce, all crowned with a perfectly golden, fluffy cornbread topping. It's a straightforward yet satisfying meal that promises warmth and flavor in every bite.
Let's cook.
Preheat oven to 375°F (190°C).
Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add chicken cubes and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from skillet and set aside.
Add chopped onion to the same skillet and cook for 3-4 minutes, until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
Return chicken to the skillet. Stir in frozen corn, chicken broth, heavy cream, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Pour the prepared cornbread batter evenly over the chicken mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and let it rest for 5 minutes before serving.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
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