Name: Creamy Basil Chicken Skillet with Corn and Tomato
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (about 1 3/4 lb. total) -; Kosher salt -; Freshly ground black pepper -; 1/4 c. extra-virgin olive oil, divided -; 1 sweet onion, halved and thinly sliced lengthwise -; 2 c. cherry tomatoes, halved -; 4 cloves garlic, minced -; 1/2 tsp. crushed red pepper flakes -; 3 c. fresh or frozen corn kernels (from about 4 ears) -; 1/2 c. heavy cream -; 1/2 c. fresh basil leaves, chopped -; 1/4 c. finely grated Parmesan -

Creamy Basil Chicken Skillet with Corn and Tomato

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Basil Chicken Skillet with Corn and Tomato

1. 4 boneless, skinless chicken breasts (about 1 3/4 lb. total) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/4 c. extra-virgin olive oil, divided -

5. 1 sweet onion, halved and thinly sliced lengthwise -

6. 2 c. cherry tomatoes, halved -

7. 4 cloves garlic, minced -

8. 1/2 tsp. crushed red pepper flakes -

9. 3 c. fresh or frozen corn kernels (from about 4 ears) -

10. 1/2 c. heavy cream -

11. 1/2 c. fresh basil leaves, chopped -

12. 1/4 c. finely grated Parmesan -

How to cook deliciously - Creamy Basil Chicken Skillet with Corn and Tomato

1. Stage

Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown on each side, 10 to 12 minutes total. Transfer chicken to a plate.

2. Stage

Reduce heat to medium. Cook onion and 1 tablespoon oil, stirring occasionally, until onion is tender and light golden, 3 to 5 minutes. Add tomatoes, garlic, red pepper flakes, and 1 teaspoon salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes just begin to soften in places, about 1 minute.

3. Stage

Stir in corn and cream. Bring to a boil over high heat, then reduce heat to medium. Nestle chicken into corn mixture and scrape any accumulated juices into skillet. Cover and reduce heat to medium-low. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165º, 4 to 6 minutes.

4. Stage

Remove pan from heat and uncover. Top with basil and Parmesan.