Description
A delicious Chicken and Corn Skillet with creamy Garlic Parmesan Rice, perfect for a hearty meal.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- 3 cups cooked white rice
- 1.5 cups corn kernels (fresh, canned, or frozen)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1/3 cup chicken broth
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken dry and season with salt, pepper, and paprika. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the chicken and sear until golden brown and cooked through, about 4–5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, reduce heat slightly. Add 1 tablespoon of butter and minced garlic. Cook for 30 seconds until fragrant. Stir in corn and sauté for 2–3 minutes until warmed and lightly golden.
- Stir in the cooked white rice and pour in chicken broth. Mix well to combine and heat through.
- Add the remaining 1 tablespoon of butter and the grated parmesan. Stir continuously until the cheese melts and the mixture becomes creamy. Season with salt if needed.
- Return the chicken to the skillet, nestling it into the rice. Let it sit for 2–3 minutes so the flavors can meld together.
- Sprinkle with freshly chopped parsley and serve hot straight from the skillet.
Notes
- Feel free to use leftover chicken or rotisserie chicken for a quicker preparation.
- This dish can be customized with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg