It’s one pan, carb conscious, summer comfort food at its best. Have a try at this pan seared chicken that’s roasted in a bath of garlic, butter, white wine, olive oil, corn and cherry tomatoes. Then finished with a coating of cream cheese and sprinkle of cheddar.
Saucy corn and cheesy chicken. It’s a match made in heaven.
It’s hardly homemade because…
- The only prep you will do is butterflying the chicken breast and seasoning it, and chopping one small onion.
- I’m calling for a bag of frozen corn, but if you have a can of sweet corn in the pantry, that will do too. Just make sure you drain it first!
- No need to fuss with fresh garlic for this one. Instead, let’s use a generous amount of minced from that very large jar in the fridge.
- One pan, easy clean up, and the kids liked it too. They were especially excited about the extra cheddar cheese on the side of their plates to add to their chicken, and the buttered creamy corn. Give them each a dinner roll or piece of bread and call dinner done. Yum!
Pan seared chicken is roasted in a pan of wine, garlic, butter, olive oil, onions, corn, tomatoes, seasoning and topped with cream cheese and cheddar in the oven. The cream cheese melts into the sauce and the cheddar stays right on top of the chicken.
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 4 tablespoons extra virgin olive oil
- kosher salt and pepper
- 1/4 cup almond flour
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 1 can of sweet corn kernels (drained) or 1 bag of frozen corn kernels
- 15 cherry tomatoes (or 1/2 pint)
- 3 tablespoons of minced garlic (from the jar)
- crushed red pepper flakes (to taste or optional)
- 3/4 cup dry white wine
- 4 tablespoons of cream cheese
- 4 slices of cheddar cheese ripped into bite sized pieces, or 1-2 handfuls of shredded cheddar cheese
- fresh chopped oregano and thyme (optional)
- Step 1 Preheat oven to 375 degrees. Cut the chicken breasts lengthwise into two pieces each. Rub the chicken all over with 1 tablespoon olive oil and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat.
- Step 2 Heat a large skillet over medium high heat and season with 3 tablespoons of olive oil. When the olive oil is coating the whole pan and is shiny, add the chicken to the pan and sear on both sides until golden, about 2-3 minutes per side. Do not cook the chicken all the way through, or else it will be over done later. Remove the chicken from the pan.
- Step 3 Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, about 10 tomatoes (reserve five of them for later), garlic, a sprinkle more of salt, and a couple pinches of red pepper flakes (if using). Stir and cook for 3-4 minutes.
- Step 4 Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Meanwhile, spread 1 tablespoon of cream cheese on each chicken breast then top each one with cheddar cheese. Tuck the remaining tomatoes around the chicken wherever you can fit them.
- Step 5 Finish in the oven for 10-15 minutes, and then broil for 1-2 minutes. When the cheese is starting to bubble and the extra tomatoes are roasted, it’s done. Garnish with fresh thyme and oregano, and bring this beautiful pan to your table. Enjoy!
This dish was inspired by Chrissy Teigan’s Proscuitto Wrapped Chicken and Halfbaked Harvest Creamed Corn Chicken. There are aspects of each of these recipes in this one as well as a few ideas of my own. I hope you like it!