Creamy Corn and Chicken Skillet with Sage Brown Butter
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 3 cupcorn (fresh or frozen)
- 4 tablespoonbutter
- 8 leavessage (fresh)
- 1 mediumyellow onion
- 3 clovegarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 teaspoonthyme (fresh, or 1 teaspoon dried)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Slice the cooked chicken into 3/4-inch strips.
Method
- 01
Pat the chicken dry and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon butter in a large skillet over medium-high heat. When foaming, add chicken and sear 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
- 03
In the same skillet, add the remaining 3 tablespoons butter and the sage leaves. Cook over medium heat for 2-3 minutes, stirring occasionally, until the butter turns golden brown and smells nutty. Remove sage leaves with a slotted spoon and reserve.
- 04
Add the diced onion to the brown butter and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute more.
- 05
Stir in the corn and thyme. Cook 2 minutes to warm through.
- 06
Pour in the chicken broth and heavy cream, stirring to combine. Simmer gently for 3-4 minutes until the sauce is creamy and thickens slightly.
- 07
Slice the cooked chicken and nestle it back into the skillet. Taste and adjust seasoning with salt and pepper. Top with the reserved crispy sage leaves and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the cream sauce. A squeeze of fresh lemon juice at the end brightens the richness beautifully.
Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop. Serve over buttered egg noodles, rice, or crusty bread to soak up the cream sauce.