Creamed Corn Skillet Chicken

Creamed Corn Skillet Chicken

Skillet seared chicken in creamed corn with bacon and basil!

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ingredients

• 4 slices bacon, cut into 1 inch pieces (optional)
• 1 pound boneless, skinless chicken breasts (or thighs)
• salt and pepper to taste
• 1 tablespoon butter
• 1 small onion, diced
• 4 cups corn (fesh, about 6 ears of corn, or frozen)
• 1 clove garlic, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon fresh chopped thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 cup chicken broth (or dry white wine)
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1 tablespoon white miso (optional)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste
• 2 tablespoons fresh basil, torn

directions

1. Cook the bacon in a skillet until crispy and set aside on paper towels to drain, before draining off all but 1 tablespoon of bacon grease from the pan.
2. Season the chicken with salt and pepper to taste, add to the skillet and cook in the bacon grease over medium-high heat until cooked through, about 2-4 minutes per side, before setting aside.
3. Add the butter to the skillet, let it melt, add the onion and corn, mix, and let it sit cooking until the corn is lightly charred, mix it up and let it char again, about 6-10 minutes.
4. Add the garlic, red pepper flakes and thyme and cook until fragrant, less than a minute.
5. Add the chicken broth and deglaze the pan by scraping any brown bits from the bottom of the pan with a wooden spoon while the broth simmers.
6. Add the cream, bring to a boil, reduce the heat to a simmer before adding the chicken and simmering for 5 minutes.
7. Add the butter, miso and cheese, let it melt in before seasoning with salt and pepper to taste.
8. Mix in the basil and bacon and enjoy!

Nutrition Facts: Calories 499, Fat 36g (Saturated 17g, Trans 0.3g), Cholesterol 165mg, Sodium 607mg, Carbs 32g (Fiber 3g, Sugars 11g), Protein 39g

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