Creamy Basil Chicken Skillet with Corn and Tomato
A delicious one-pan meal featuring tender chicken breasts cooked in a creamy basil sauce with sweet corn and juicy tomatoes. Perfect for a quick and flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup fresh corn kernels (about 2 ears of corn)
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add fresh corn kernels and halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes start to soften.
Pour in the heavy cream and chicken broth, stirring to combine.
Add grated Parmesan cheese and chopped fresh basil leaves to the skillet. Stir until the cheese melts and the sauce is creamy.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top.
Simmer for 3-4 minutes to heat the chicken through and allow flavors to meld.
Serve the chicken topped with the creamy basil corn and tomato sauce.