Chicken Corn Skillet Spring Dinner
A delightful one-pan meal that combines the richness of chicken with the sweetness of corn, perfect for a springtime dinner.
Equipment
- 1 Large Skillet non-stick preferred
- 1 Cutting board
- 1 Chef's Knife
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, sliced
- 1 cup fresh or frozen corn
- 1 red bell pepper chopped
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/2 cup chicken broth
- Salt and pepper to taste
Herbs and Spices
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
Instructions
Preparation
- Begin by chopping the onion, red bell pepper, and mincing the garlic. Slice the chicken breasts into thin strips for even cooking.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook until browned on both sides, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic until fragrant, about 2 minutes. Add the chopped red bell pepper and cook for another 3 minutes.
- Add the cooked chicken back to the skillet along with the corn. Stir in the chicken broth and sprinkle with thyme, basil, and red pepper flakes. Stir well to combine.
- Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Serving
- Taste and adjust seasoning if necessary. Garnish with fresh herbs if desired and serve hot directly from the skillet.
Storage
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warm.
Notes
Pro Tips: Use fresh herbs for the most vibrant flavor. Ingredient Substitutions: Swap chicken with tofu for a vegetarian version. How to Serve: Best served hot with a side salad. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the vegetables in advance to save time.