Skillet Chicken with Creamed Corn
Skillet chicken with creamed corn is an easy weeknight dinner that’s ready in just 25 minutes.
Yield: 4 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breast, cut into 1-inch wide strips
- ¼ cup white whole wheat flour, see notes
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 (14 oz.) can cream-style corn
- ½ cup yellow corn, fresh, frozen or canned, see notes
Instructions
- Combine flour, salt, pepper and paprika in a shallow dish.
- Coat chicken on both sides with the flour mixture.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it’s cooked through, 7-10 minutes more.
- Remove the chicken to a plate and cover to keep warm.
- Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
- Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.
Save This Recipe
Notes
Flour: I use white wheat flour because that’s what I keep on hand, but any kind will do.
Chicken: I like to use boneless, skinless chicken breasts and cut them into strips. You could also use chicken tenders here if you prefer. They will likely cook up even quicker. You could use chicken thighs, too, but the cooking time will be longer.
Corn: I like adding in the whole kernel corn with this recipe to bring home the corn flavor. You can use frozen corn or part of a can of corn or an ear of fresh corn. This is optional, however, and you can leave it out if you prefer.
Extra veggies: Want some extra veggies in here? You can sauté some zucchini or peppers with the chicken. Or you can wilt in some fresh spinach with the corn sauce.
Bacon: I like to cook 3-4 pieces of bacon in the pan first, then remove it and crumble it. You can then use the bacon grease in the pan to cook the chicken and make the sauce, which will add that much more flavor. Serve the reserved cooked, crumbled bacon over the finished dish.
Leftovers: Leftovers, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in individual servings in the microwave or in a skillet, until warmed through.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 21g | Protein: 56g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 160mg | Sodium: 452mg | Fiber: 2g | Sugar: 3g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
