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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears of corn)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 teaspoon Italian seasoning
Instructions
Season both sides of the chicken breasts evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
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 1 minute until fragrant.
Add cherry tomatoes and corn kernels to the skillet. Cook for 3-4 minutes until the tomatoes begin to soften and the corn is tender.
Pour in the heavy cream and chicken broth, stirring to combine.
Add grated Parmesan cheese, chopped basil, and Italian seasoning. Stir and cook for 3-4 minutes until the sauce slightly thickens.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top.
Simmer for 2-3 minutes to allow the flavors to meld and chicken to heat through.
Serve the chicken topped with the creamy basil sauce, corn, and tomatoes.