Creamy Corn Chicken Skillet

Name: Creamy Corn Chicken Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ lb Chicken Breast (1.5 pounds boneless skinless chicken breasts); 3 tsp Kosher Salt (2 teaspoons kosher salt + 1 teaspoon kosher salt (to taste)); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Dried Oregano (1 teaspoon oregano); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); 1 tsp Dried Thyme (1 teaspoon dried thyme); ¾ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes (optional and to taste) + 1/4-1/2 teaspoon red pepper flakes (optional and to taste) — up to 0.5) — optional; 1 tsp Black Pepper (1/2 teaspoon black pepper + 1/2 teaspoon black pepper (to taste)); 3 pieces Lemon (Zest of 1 lemon + Juice of 1/2 a lemon + Zest of 1 lemon + Juice of 1/2 a lemon); ½ cup All-Purpose Flour (1/4 cup all purpose flour (optional but makes the skin a little crispy) + 1/4 cup all purpose flour (optional to thicken the sauce)) — optional; 2 tbsp Avocado Oil (2 tablespoons avocado oil); 12 slices Bacon (12 slices bacon ( cut into pieces (about 12 ounces))); 2 tbsp Bacon Fat (2 tablespoons reserved bacon fat); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter (divided)); 1 piece Yellow Onion (1 large yellow onion (diced)); 4 pieces Corn on the Cob (4 ears corn on the cob (kernels removed from the cob)); 12 cloves Garlic (12 cloves garlic (minced)); ½ cup White Wine (1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)); 1 ½ cup Whole Milk (1.5 cups whole milk (added slowly and as needed to thin)); 6 oz Parmesan Cheese (6-8 ounces freshly grated parmesan (added to taste and as needed to thicken) — up to 8); 2 oz Basil (about 2 ounces handful of basil leaves (torn))

A creamy skillet dinner with pan-seared chicken, crispy bacon, and a rich white wine and parmesan sauce loaded with fresh corn.

50 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 8 servings

Chicken Breast1 ½ lb · 1.5 pounds boneless skinless chicken breasts
Kosher Salt3 tsp · 2 teaspoons kosher salt + 1 teaspoon kosher salt (to taste)
Onion Powder1 tsp · 1 teaspoon onion powder
Garlic Powder1 tsp · 1 teaspoon garlic powder
Dried Oregano1 tsp · 1 teaspoon oregano
Italian Seasoning1 tsp · 1 teaspoon Italian seasoning
Dried Thyme1 tsp · 1 teaspoon dried thyme
Red Pepper Flakes¾ tsp · 1/2 teaspoon red pepper flakes (optional and to taste) + 1/4-1/2 teaspoon red pepper flakes (optional and to taste) — up to 0.5 · optional
Black Pepper1 tsp · 1/2 teaspoon black pepper + 1/2 teaspoon black pepper (to taste)
Lemon3 pieces · Zest of 1 lemon + Juice of 1/2 a lemon + Zest of 1 lemon + Juice of 1/2 a lemon
All-Purpose Flour½ cup · 1/4 cup all purpose flour (optional but makes the skin a little crispy) + 1/4 cup all purpose flour (optional to thicken the sauce) · optional
Avocado Oil2 tbsp · 2 tablespoons avocado oil
Bacon12 slices · 12 slices bacon ( cut into pieces (about 12 ounces))
Bacon Fat2 tbsp · 2 tablespoons reserved bacon fat
Unsalted Butter4 tbsp · 4 tablespoons unsalted butter (divided)
Yellow Onion1 piece · 1 large yellow onion (diced)
Corn on the Cob4 pieces · 4 ears corn on the cob (kernels removed from the cob)
Garlic12 cloves · 12 cloves garlic (minced)
White Wine½ cup · 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Whole Milk1 ½ cup · 1.5 cups whole milk (added slowly and as needed to thin)
Parmesan Cheese6 oz · 6-8 ounces freshly grated parmesan (added to taste and as needed to thicken) — up to 8
Basil2 oz · about 2 ounces handful of basil leaves (torn)

Make it mine in the app

Steps

1Preheat a skillet over medium-high heat. In a large bowl, toss the chicken with salt, pepper, Italian seasoning, thyme, oregano, garlic powder, onion powder, red pepper flakes, lemon zest, and lemon juice. When the chicken is well coated, add the flour and toss it to coat again.
2Add oil to the hot skillet, and cook the chicken in batches if necessary, about 5 minutes per side, or until the internal temperature reaches at least 165°F with an instant-read thermometer. Let the chicken rest for about 10 minutes before cutting into it. This helps the juices re-distribute throughout the chicken, which keeps it tender and juicy.
3Clean the pan if necessary before beginning to get any charred bits out of the skillet. Next, add the bacon to a hot skillet and cook for about 5-7 minutes until it's golden brown and crispy. Remove it from the skillet and set it aside on paper towels to drain the excess fat. Leave about 2 tablespoons of bacon grease in the skillet and discard or save the rest for later.
4To the same skillet with the bacon grease, add about 2 tablespoons of butter to the skillet, followed by the onion, flour, and a pinch of salt. Cook for 4-5 minutes to get rid of the raw flour smell and cook down the onions until translucent and beginning to soften.
5Next, add the remaining butter, followed by the corn, garlic, and red pepper flakes. Cook for another 3-5 minutes or so, stirring every so often, until the corn is golden brown, then stream in the wine. Cook for 2-3 minutes to cook out the alcohol, then stream in the milk and turn the heat to low.
6Begin adding in the cheese in small handfuls, stirring until the cheese is completely melted before adding the next handful to form a sauce. Once all of the cheese is incorporated, add in the basil, and add back the cooked bacon. Stir to wilt the basil.
7Taste and adjust seasonings, then, right before serving, stir in the lemon juice and zest and remove from the heat.
8Top with the cooked chicken, more basil, and parmesan cheese. Serve, and enjoy!
9Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave. We don't recommend freezing this recipe, as there is a lot of dairy, and the texture can be impacted by freezing.