Spicy skillet chicken & creamy corn is my favorite way to use leftover sweet corn.
We always buy at least six ears of fresh corn on the cob. Two or three ears are soon enjoyed for dinner. The remaining corn is removed from the cob and frozen for later use. As much as I love fresh corn on the cob, I look forward to the leftovers just as much.
Elements
Egg & Flour: Used to coat the chicken and give it a crispy coating. If you are like me and hate wasting ingredients, save the remaining flour. You need an additional tablespoon later in the recipe.
Chicken: I use one chicken breast sliced in half. A couple of chicken thighs would also work great.
Salt & Pepper: Enhances the flavor of the chicken.
Olive Oil & Butter: Oil and butter are used together to sauté the chicken.
Garlic: Adds great flavor.
Corn: Fresh sweet corn is so good in this recipe. Frozen corn would also work.
Thyme: Thyme is excellent with chicken. You could also add rosemary and parsley.
Chicken Stock: I like the low-sodium variety.
Half & Half: Adds creaminess to the recipe.
Paprika: Gives the dish a nice color.
Chili Powder: Adds a punch of flavor.
Cayenne Pepper: Add to taste for great spicy flavor.
Preparation
Start by giving your chicken a sprinkle of salt and pepper. Coat the chicken with the beaten egg, then dredge it through the flour.
Swirl the oil and butter in a large non-stick skillet over low/medium heat. Add the chicken and let it rest for five minutes undisturbed on the first side. Turn the chicken and cook for another five minutes. Remove the chicken from the skillet to a clean plate. The chicken likely isn’t completely cooked through, but it gets another five minutes in the skillet at the end.
Add the corn, garlic, and thyme and give it a good stir. After a few minutes, stir in a tablespoon of flour. The flour will thicken the sauce to make the dish rich and creamy. Add the stock and half & half. Stir and allow to simmer for a few minutes. Add the spices and nestle the chicken into the sauce. Simmer for five more minutes while the chicken finishes cooking.
Serve immediately. Roasted broccoli is one of our favorite side dishes. I have also served spicy skillet chicken with creamy corn over a baked potato. Delicious!
If you are lucky enough to still have leftover sweet corn, this sautéed corn is another great use.
Spicy Skillet Chicken With Creamy Corn
Ingredients
- 1 large egg beaten
- ⅛ cup all-purpose flour
- 2 boneless skinless chicken breast cutlets
- salt and black pepper
- 1 tsp extra virgin olive oil
- 2 tsp butter
- 1 cup fresh corn
- 1 cloves garlic minced or grated
- 1 Tbsp flour
- 1 tsp fresh thyme leaves
- ¼ cup chicken stock
- ¼ cup half & half
- ⅛ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper or to your taste
Instructions
- Place the egg and flour in separate shallow bowls. Sprinkle the chicken with salt and pepper. Coat the chicken with the beaten egg, then with the flour.
- Add olive oil and butter to a large non-stick skillet. Melt the butter and swirl to combine the oil and butter. Add the chicken and cook on both sides for 5 minutes per side. Remove the chicken from the pan.
- Add a bit more oil if the skillet looks dry. Add corn, garlic, and thyme. Stir for a few minutes then stir in the flour.
- Pour in the chicken stock and half & half. Simmer over medium/low heat for 2-3 minutes as the liquid thickens. Add the paprika, chili powder, and cayenne pepper. Slide the chicken into the sauce, simmer for 5 minutes until the chicken is cooked through.