Creamy Roasted Corn and Chicken Skillet

A comforting, one-pan skillet meal featuring seared chicken thighs smothered in a sweet and smoky roasted corn cream sauce with a hint of chipotle for a signature flavor twist.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs, boneless, skinless
• 2 cups corn
• 1 cup onion
• 3 cloves garlic
• 0.75 cup heavy cream
• 0.5 cup chicken stock
• 1 tbsp chipotle peppers in adobo sauce
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Season the chicken thighs on both sides with half of the salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked to an internal temperature of 165°F. Remove chicken from the pan and set aside. (about 12 min)
2. Add the remaining oil to the same skillet. Dice the onion and sauté for 4 minutes until translucent. Add the corn and cook for 5 minutes, stirring occasionally until lightly browned. (about 9 min)
3. Mince the garlic and stir it into the skillet along with the finely chopped chipotle pepper. Cook for 1 minute until fragrant. (about 1 min)
4. Pour in the chicken stock and heavy cream. Simmer for 5 minutes until the sauce slightly thickens. (about 5 min)
5. Return the chicken and any accumulated juices to the pan. Season with the remaining salt and pepper to taste and heat through for 2 minutes before serving. (about 2 min)