PHOTO: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD
Here is a dish that evokes summer in a skillet: There are just-burst cherry tomatoes, kernels of sweet summer corn, and basil-smothered chicken. Serve the chicken breasts whole or remove them from the skillet and slice before serving. Definitely make sure to drizzle every last drop of the garlicky cream sauce over your plate—it picks up all the flavors of the dish, making it one of the best parts. Like this flavor combination? Try our corn, zucchini, and tomato skillet sauté or basil and feta corn salad.
Serve leftovers over white or brown rice, or turn this dinner for 4 into dinner for 8 by slicing the chicken and tossing the entire skillet with pasta. Go for a shape like conchiglie, garganelli, or rigatoni that will collect pools of the flavorful cream sauce.
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Yields:
4
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
40
mins
boneless, skinless chicken breasts (about 1 3/4 lb. total)
Freshly ground black pepper
extra virgin olive oil, divided
sweet onion, halved and thinly sliced lengthwise
cherry tomatoes, halved
crushed red pepper flakes
fresh or frozen corn kernels (from about 4 ears)
fresh basil leaves, chopped
finely grated parmesan cheese
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- Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown on each side, 10 to 12 minutes total. Transfer chicken to a plate.
- Reduce heat to medium. Cook onion and 1 tablespoon oil, stirring occasionally, until onion is tender and light golden, 3 to 5 minutes. Add tomatoes, garlic, red pepper flakes, and 1 teaspoon salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes just begin to soften in places, about 1 minute.
- Stir in corn and cream. Bring to a boil over high heat, then reduce heat to medium. Nestle chicken into corn mixture and scrape any accumulated juices into skillet. Cover and reduce heat to medium-low. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165º, 4 to 6 minutes.
- Remove pan from heat and uncover. Top with basil and Parmesan.
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