Garlic Butter Creamed Corn Chicken Skillet Bake

This recipe just screams summer to me!  Summer sweet corn and cherry tomatoes are everything the season is about.

I’ve been so off my game lately with cooking and photography.  I’m trying to adjust to a regular work week again and managing my blog and producing new content at night.  I’m working to find a rhythm and routine, but it’s been a challenge.  I had an epic fail last night trying to photograph a new recipe…one that I just had to laugh about because there was nothing else to do in the moment.  Luckily, I have this weekend to work on getting my groove back in the kitchen!

Anyway, this is the exact recipe to make when you’re feeling off your game because it’s so simple to make and mostly hands-off!  It starts with cooking off some bacon until crisp…the start of any good recipe.  Then sear the chicken in the bacon fat until golden-brown.  Sauté some veggies, including that perfect summer sweet corn that you absolutely should buy from a little old man sitting in a parking lot with a pickup truck full of sweet, sweet fresh corn that was probably picked yesterday.  A healthy splash of white wine and cream to give us that luscious creamed corn vibe.  Return the chicken to the pan and transfer to the oven to finish cooking!  All this in less than 45 minutes and you have a one-pot meal ready for dinner.

Save some of that wine for yourself and give a big cheers to all of us struggling to get by today.

Garlic Butter Creamed Corn Chicken Skillet Bake

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• Author: Amanda
• Yield: 4 servings

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Description

The perfect one-pot summer meal!  Golden-brown chicken and bacon, with a winey-creamed corn sauce with fresh summer sweet corn!  Cherry tomatoes really guild the summer lily.

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Ingredients

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• 1-1/2 to 2 pounds boneless skinless chicken breasts (try to get 4) or thighs
• Olive oil, as needed
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 4 thick-cut slices of bacon, chopped
• 1 small sweet yellow onion, finely minced
• 2 tablespoons butter
• 4 ears of fresh sweet corn, kernels cut from cobb
• 2 garlic cloves, finely minced
• Crushed red pepper flakes, to taste
• 1 tablespoon finely minced fresh thyme
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup (2 ounces) freshly grated Parmesan cheese
• 4 ounces cherry tomatoes, preferably with the stems still attached
• 2 tablespoons finely minced fresh chives

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Instructions

1. Preheat the oven to 400°. Heat a large 12-inch skillet (preferably cast-iron) over medium-high heat.
2. Cook the bacon until golden brown and crisp.  Remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
3. Season both sides of the chicken with salt and pepper. Lightly coat the chicken with flour, shaking to knock off the excess.  Add about 1 tablespoon of olive oil; when hot, add the chicken and sear on both sides until golden brown, about 5 minutes per side.  Remove the chicken from the pan.
4. Reduce the heat to medium.  Add the minced onion and cook until softened and fragrant, about 5 minutes. You may need a little more oil if there is not enough in the pan.  Add the butter, corn, garlic, red pepper flakes and fresh thyme.  Cook for another 5 minutes until the corn is tender.  Add the wine, scraping up any brown bits in the bottom of the pan and allow to reduce for about 3 minutes.  Remove from the heat and stir in the heavy cream and Parmesan cheese, stirring to combine. Add the chicken back to the skillet along with any juices on the plate.  Place the cherry tomatoes around the chicken.  Transfer the skillet to the oven and bake for 10 to 15 minutes, until the chicken is cooked through and the sauce is bubbling.  Remove from the heat and sprinkle with the fresh chives.  

Notes

Inspiration: Garlic Butter Creamed Corn Chicken on halfbakedharvest.com

• Category: Chicken