Best Chicken And Corn Medley Recipes

SKILLET CHICKEN WITH CREAMED CORN

Skillet chicken with creamed corn image

Skillet chicken with creamed corn is an easy weeknight dinner that's ready in just 25 minutes.

Categories Chicken

Time 25m

Number Of Ingredients 8

Ingredients

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch wide strips
1/4 cup white whole wheat flour (see notes)
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 (14 oz.) can cream-style corn
1/2 cup yellow corn (fresh, frozen or canned, see notes)

Steps:

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.

CHICKEN & HERB SPRING MEDLEY

Chicken & Herb Spring Medley image

You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 37m

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 onion, diced
1 cup frozen mixed vegetables (carrots, corn, peas, and string beans)
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
2 cups water

Steps:

In a skillet, over medium-high heat, add oil and chicken.
When chicken is browned, stir in onions. Cook for about 2 more minutes.
Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!

Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g

CORN AND CHICKEN DINNER

Corn and Chicken Dinner image

My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 pounds chicken legs and thighs (about 8 pieces)
1/2 cup butter, divided
3 garlic cloves, minced, divided
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

Steps:

In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOME-STYLE CHICKEN AND CORN

Home-Style Chicken and Corn image

Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter or margarine
8 chicken legs (about 2 lb)
1 large onion, sliced
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/3 cup water
8 half-ears frozen corn-on-the-cob (from 12-count package)
1 bag (20 oz) refrigerated cooked new potato wedges
Chopped fresh parsley, if desired

Steps:

In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.

Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 9 g, TransFat 0 g