Sunday, July 14, 2024

Skillet Chicken with Creamy Corn and Tomatoes

It’s fast. It’s easy. It’s simply awesome!

Bright, juicy tomatoes, sweet niblets of corn and tender chicken are the epitome of summer scrumptiousness. The tomatoes soften and burst in the heat and their juices mingle with the light creamy sauce. Made in a single skillet this dish is healthy and happy.

Skillet Chicken with Creamy Corn and Tomatoes

4-6 chicken tenderloins, cut into pieces

O1 teaspoon kosher salt

¾ teaspoon ground pepper

1 to 2 Tablespoons extra virgin olive oil

1 medium onion, diced (~1 ½ cups)

4 cups cherry or grape tomatoes

2 (15oz) cans corn, drained and patted dry

¼ cup cream

½ cup grated Parmesan cheese

¼ to ½ cup chopped basil

Add the olive oil to a large skillet and warm over medium-high heat. Add the chicken and season with salt and pepper. Increase the heat to medium high and sear the chicken until light golden brown.

Transfer to a plate and cover to keep warm. It’s okay if the chicken is not fully cooked, as it will continue to cook later when it’s added back to the pan.

Add the diced onion to the skillet and sauté until soft and slightly browned, about 5 minutes.

Add the corn and stir until onions are mixed in. Heat for 5 minutes stirring constantly.

Add the tomatoes to the pan. Cover with a lid and allow them to cook for 12 more minutes, stirring occasionally. Towards the end, you can press some of the tomatoes with a wooden spoon to gently burst them and release their juices into the sauce. Add the cooked chicken and stir to mix.

Stir in the heavy cream and Parmesan cheese.

Reduce the heat to medium-low, and let the mixture mingle and simmer for about 5 minutes; the liquid will slightly reduce and the chicken should reach an internal temperature of 165 to ensure its cooked through.