Recipe for the Best Creamy Basil Chicken Skillet with Corn and Tomato

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PICTURED: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD

Here’s a dish that evokes summer in a skillet: there are freshly burst cherry tomatoes, sweet summer corn kernels and chicken smothered in basil. Serve chicken breasts whole or remove from skillet and slice before serving. Be sure to pour every last drop of the garlic cream sauce onto your plate – it captures all the flavors of the dish, making it one of the best parts. Do you like this combination of flavors? Try our corn, zucchini and tomato stir-fry or our basil and feta corn salad.

Serve leftovers over white or brown rice, or turn this dinner for 4 into dinner for 8 by cutting up the chicken and tossing the whole pan with pasta. Opt for a shape like conchiglie, garganelli, or rigatoni that will collect puddles of flavorful cream sauce.

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Yields:

4


portions

Preparation time:

0

hours

20

minutes

Total time:

0

hours

40

minutes

4


boneless, skinless chicken breasts (about 1 3/4 lbs total)

Freshly ground black pepper

1/4 tsp.

extra virgin olive oil, divided

1


sweet onion, halved and thinly sliced ​​lengthwise

2 bed.

cherry tomatoes, halved

1/2 tsp.

crushed red pepper flakes

3 bed.

fresh or frozen corn kernels (about 4 cobs)

1/2 tsp.

fresh basil leaves, chopped

1/4 tsp.

Finely grated parmesan

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

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