Our Recipes
Garlic Butter Cream Corn Chicken Skillet
Serves: 8
Prep Time: in
Cook Time: in
For a no-fuss meal that’s inspired by the flavors of summer, try this tasty skillet that’s ready in under an hour. Bell & Evans Boneless, Skin-on Chicken Thighs, thick-cut bacon and corn are a classic trio, and their compatible flavors are boosted with garlic, butter, Bell & Evans Organic Chicken Broth and a swirl of heavy cream. It’s a one-pot meal that will have the family coming back for seconds!
Ingredients
- 1 Pkg Bell & Evans Boneless, Skin-on Chicken Thighs
- 3/4 cup Bell & Evans Organic Chicken Broth
- 2 tsp Salt, divided
- 1 tsp Black pepper, divided
- 4 oz. Thick-cut bacon, cut into 1/4-inch pieces
- 1 TB Unsalted butter
- 4 cups fresh Sweet corn kernels (about 4 ears of corn)
- 1 large Red bell pepper, cut into 1/4-inch pieces
- 4 cloves Garlic, minced
- 1/2 cup Heavy cream
- 2 TB Chopped fresh parsley
Preparation
- Preheat oven to 375°F. Pat chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large 12-inch skillet over medium heat. Add bacon, and cook, stirring occasionally, until golden-brown, about 8-10 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate. Set aside for garnish.
- Sear chicken in bacon fat, skin-side-down, until deep golden-brown, about 4 minutes per side. Transfer seared chicken to plate.
- Add butter to chicken fat in skillet. Stir in corn, bell peppers, garlic, remaining salt and remaining pepper, and cook, stirring occasionally, until corn is tender and light golden-brown, about 5 minutes.
- Reduce heat to medium-low and stir in broth, scraping up any browned bits from the bottom of the pan.
- Place seared chicken on top of corn mixture. Transfer to oven and bake until the chicken is fully cooked and the internal temperature reaches 165°F, about 15-20 minutes. Transfer chicken to a plate and set aside.
- Add heavy cream to corn, and stir to combine. Serve chicken with cream corn, and garnish with bacon and parsley.
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