Creamy Basil Chicken Skillet with Corn and Tomato

By Laura RegePublished: Jul 26, 2022

4.5

6 Ratings

creamy basil chicken skillet with corn tomato

PHOTO: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

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Here is a dish that evokes summer in a skillet: There are just-burst cherry tomatoes, kernels of sweet summer corn, and basil-smothered chicken. Serve the chicken breasts whole or remove them from the skillet and slice before serving. Definitely make sure to drizzle every last drop of the garlicky cream sauce over your plate—it picks up all the flavors of the dish, making it one of the best parts. Like this flavor combination? Try our corn, zucchini, and tomato skillet sauté or basil and feta corn salad.

Serve leftovers over white or brown rice, or turn this dinner for 4 into dinner for 8 by slicing the chicken and tossing the entire skillet with pasta. Go for a shape like conchiglie, garganelli, or rigatoni that will collect pools of the flavorful cream sauce.

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Ingredients

4
boneless, skinless chicken breasts (about 1 3/4 lb. total)
Kosher salt
Freshly ground black pepper
1/4 cup
extra-virgin olive oil, divided
1
sweet onion, halved and thinly sliced lengthwise
2 cups
cherry tomatoes, halved
4
cloves garlic, minced
1/2 tsp.
crushed red pepper flakes
3 cups
fresh or frozen corn kernels (from about 4 ears)
1/2 cup
heavy cream
1/2 cup
fresh basil leaves, chopped
1/4 cup
finely grated Parmesan

Directions

1. Step 1Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown on each side, 10 to 12 minutes total. Transfer chicken to a plate.
2. Step 2Reduce heat to medium. Cook onion and 1 tablespoon oil, stirring occasionally, until onion is tender and light golden, 3 to 5 minutes. Add tomatoes, garlic, red pepper flakes, and 1 teaspoon salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes just begin to soften in places, about 1 minute.
3. Step 3Stir in corn and cream. Bring to a boil over high heat, then reduce heat to medium. Nestle chicken into corn mixture and scrape any accumulated juices into skillet. Cover and reduce heat to medium-low. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165º, 4 to 6 minutes.
4. Step 4Remove pan from heat and uncover. Top with basil and Parmesan.