Creamy Pan-Roasted Chicken with Corn and Thyme
Ingredients
- 4chicken breasts (boneless, skinless)
- 2 cupscorn kernels (fresh, frozen, or canned)
- 3 tablespoonbutter
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½lemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, place the chicken in the pan and cook for 6–7 minutes until golden brown on the bottom. Flip and cook another 6–7 minutes until the internal temperature reaches 165°F. Transfer to a plate.
- 03
Add the remaining 2 tablespoons butter to the same skillet over medium heat. Add the diced onion and cook, stirring, for 3–4 minutes until softened. Add the garlic and thyme and cook for 1 minute until fragrant.
- 04
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the corn kernels and bring to a gentle simmer.
- 05
Reduce heat to low and stir in the heavy cream. Return the chicken to the skillet, nestling it into the sauce. Simmer gently for 3–4 minutes until the chicken is warmed through and the sauce is creamy.
- 06
Squeeze the lemon juice over the top, taste, and adjust salt and pepper as needed. Serve immediately.
Spice Tips
To deepen the flavor, add 1/4 teaspoon smoked paprika with the thyme. For a subtle heat, grind in a pinch of white pepper or a dash of hot sauce at the end. Fresh dill or tarragon also complements the cream beautifully.
Serve over buttered noodles, rice, or crusty bread to catch the sauce. For a lighter version, substitute half the heavy cream with Greek yogurt (stir it in off heat to prevent curdling).