Creamy Chicken & Corn Skillet

Creamy Chicken & Corn Skillet


Chicken dinners don't have to be boring and this Creamy Chicken & Corn Skillet proves it!
  • 4 oz. bacon, chopped into small pieces
  • 2 ears corn, husked, kernels removed (about 2 c.), divided
  • 1½ lb. boneless, skinless chicken breasts (about 2), halved lengthwise
  • 1¼ tsp. ground coriander
  • 1 tsp. paprika
  • ½ tsp. freshly ground black pepper
  • 1¾ tsp. kosher salt, divided
  • 1 tbsp. unsalted butter
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • ½ c. dry white wine
  • ½ c. heavy cream
  • ½ c. low-sodium chicken broth
  • 1 oz. mascarpone cheese
  • 1 tbsp. chopped fresh cilantro or basil
  • Lime wedges, for serving (optional)
  1. In a large, cold skillet, arrange bacon in a single layer. Cook over medium heat, stirring occasionally, until some fat starts to render, 6 to 7 minutes. Add half of corn to skillet and cook, stirring occasionally, until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate or bowl.
  2. Season chicken all over with coriander, paprika, pepper, and 1¼ teaspoons salt. In same skillet over medium-high heat, cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to another plate.
  3. In same skillet over medium heat, melt butter. Add shallot and remaining corn and ½ teaspoon salt and cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add wine and scrape browned bits from bottom of pan. Continue to cook, stirring occasionally, until wine is almost completely evaporated, 2 to 3 minutes. Add cream, broth, and mascarpone. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.
  4. Return chicken and any accumulated juices to pan. Top with bacon mixture and cilantro. Squeeze a lime wedge over before serving.

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