Corn Chicken Skillet Dinner Recipes

SKILLET CHICKEN WITH CREAMED CORN

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.

CORN-CHICKEN SKILLET DINNER

Steps:

• Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands. Transfer to a bowl and toss with 1 tablespoon olive oil, the lemon zest, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper; set aside. Cut the corn kernels off the cob. Run the back of a knife down the cobs to remove any corn milk; reserve separately from the kernels.
• Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, the corn kernels, tomatoes, garlic, thyme sprigs and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes.
• Stir in the cream and corn milk and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes. Season with salt and pepper. Remove from the heat and stir in the chicken, then stir in the cheese until melted and creamy. Sprinkle with the cornflake mixture. Broil until golden, 1 to 3 minutes. Let cool slightly before serving.

CREAMY CORN SKILLET CHICKEN

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.

CHICKEN STREET CORN SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.