Best Skillet Chicken Breasts With Corn Sauce Recipes

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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

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.

CREAMY CORN SKILLET CHICKEN



Creamy Corn Skillet Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
4 cloves garlic, crushed, plus 3 whole cloves garlic
Juice from 3 lemons
4 boneless chicken breasts
Kosher salt and freshly ground black pepper
Oil, for oiling grill grates
2 tablespoons unsalted butter
2 Fresno chiles, seeded and cut into 1/4-inch strips
2 poblano chiles, seeded and small diced
1 small Maui or other sweet onion, minced
1/2 cup sherry wine
4 ears fresh sweet corn, shucked and kernels cut off cobs
1 medium yellow squash, sliced into 3/4-inch half-moons
1 medium zucchini, sliced into 3/4-inch half-moons
1 cup heavy cream
1/2 cup plus 2 tablespoons grated Parmesan
1/2 cup chicken stock, plus more for thinning sauce if needed
1/4 cup fresh cilantro leaves
1/2 cup corn nuts, crushed in a plastic bag until sandy

Steps:

  • Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
  • Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
  • Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
  • Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
  • Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
  • Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM



Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories     dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

Steps:

  • Sprinkle chicken breasts on both sides with salt and pepper.
  • Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
  • Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
  • Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
  • Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

SKILLET CHICKEN BREASTS WITH CORN SAUCE



Skillet Chicken Breasts with Corn Sauce image

Surprise your family with a consummate favorite, Skillet Chicken Breasts with Corn Sauce. These skillet chicken breasts are a simple and scrumptious favorite.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 9

6 slices OSCAR MAYER Bacon
1 tsp. dried basil leaves
1/4 tsp. pepper
6 small bone-in chicken breasts (2-1/4 lb.), skin removed
4 green onions, thinly sliced
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. flour
2/3 cup milk
1 cup frozen corn, thawed

Steps:

  • Cook bacon in large skillet until crisp. Remove bacon from skillet, reserve 2 Tbsp. dripping in skillet. Drain bacon on paper towels. Combine basil and pepper; rub on chicken.
  • Add chicken to reserved drippings; cook on medium heat 5 min. on each side or until browned. Add onions; cover. Cook on low heat 30 min. or until chicken is done (165°F).
  • Combine sour cream and flour in small bowl; gradually stir in milk. Remove chicken from skillet; drain. Add sour cream mixture to skillet. Cook 1 to 2 min. or until thickened and bubbly, stirring constantly. Stir in corn. Return chicken to skillet; cook 1 to 2 min. or until heated through. Crumble bacon; sprinkle over chicken.

Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 39 g

CHICKEN BREASTS WITH CORN



Chicken Breasts With Corn image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
salt and freshly ground pepper to taste
1 large sweet red pepper
2 ears fresh corn
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1/4 cup dry sherry
1/2 cup heavy cream
2 tablespoons finely chopped chives

Steps:

  • Remove any membranes or fat from the chicken breasts. Sprinkle them with salt and pepper.
  • Core the pepper, and cut lengthwise into quarters. Discard the veins and seeds. Cut into 1/2-inch cubes.
  • Scrape the kernels from the ears of corn. There should be about 1 cup.
  • Heat the butter and oil in a heavy nonstick skillet large enough to hold the chicken in one layer. Add the chicken. Brown lightly on both sides. Transfer to a platter, cover and keep warm.
  • Add the onions, garlic, sweet pepper and corn. Cook, stirring briefly. Add the sherry and any liquid that may accumulate around the chicken. Cook over high heat, bring to a boil and stir until reduced by half.
  • Add the cream, bring to a rolling boil, add the chicken breasts and simmer for 2 minutes over medium-high heat. Sprinkle with the chives and serve immediately.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN WITH GARLIC-TOMATO SAUCE



Chicken with Garlic-Tomato Sauce image

My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 cup Italian tomato sauce
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
1 teaspoon dried rosemary, crushed
Hot cooked pasta

Steps:

  • Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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