Skillet Chicken and Corn with Thyme Butter
Ingredients
- 4chicken breasts (boneless, skinless)
- 3 cupscorn (fresh or frozen)
- 3 tablespoonbutter
- 2 teaspoonfresh thyme
- 3 clovesgarlic
- ¾ cupchicken broth
- ·salt
- ·black pepper
Method
- 01
Pat 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, add chicken and cook 6–7 minutes per side until golden brown and an instant-read thermometer registers 165°F. Transfer to a plate.
- 03
Add remaining 2 tablespoons butter to the same skillet. Add corn and cook, stirring occasionally, for 3 minutes until lightly browned.
- 04
Add minced garlic and thyme, cook 1 minute until fragrant.
- 05
Pour in chicken broth, scraping up any browned bits from the pan. Return chicken to the skillet, nestling it into the corn mixture.
- 06
Simmer 4–5 minutes until the sauce reduces slightly and the chicken is warmed through. Taste and adjust seasoning with salt and pepper.
- 07
Serve chicken with corn and pan sauce spooned over the top.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika with the thyme. A squeeze of fresh lemon juice at the end brightens the dish. For a hint of heat, crack 1/8 teaspoon red pepper flakes into the skillet with the garlic.
Leftovers keep in the fridge for 3 days and reheat gently on the stovetop with a splash of broth.