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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°. Heat a large 12-inch skillet (preferably cast-iron) over medium-high heat.
- Cook the bacon until golden brown and crisp. Remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
- 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.
- 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