Balsamic Chicken Over a Corn Puree
Tender, oven-roasted balsamic chicken meets a velvety corn purée in this elegant yet approachable dish that’s perfect for weeknight dinners or special occasions. Marinated in a rich blend of balsamic vinegar, honey, garlic, and olive oil, the chicken boasts a caramelized glaze that pairs beautifully with the creamy sweetness of the corn. The purée, made with fresh or frozen corn, heavy cream, and a hint of butter, offers a luxuriously smooth base that balances the tanginess of the chicken. Finished with a drizzle of pan juices and optional fresh thyme for a gourmet touch, this recipe is a harmonious combination of bold flavors and comforting textures. Perfect for those seeking a stunning, home-cooked meal that's both flavorful and visually impressive, this dish will surely become a favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cups balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 3 cups fresh or frozen corn kernels
- 1 cup vegetable broth
- 0.25 cups heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, kosher salt, and black pepper to create the marinade.
Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
While the chicken is marinating, prepare the corn purée. In a medium saucepan over medium heat, combine the corn kernels and vegetable broth. Bring to a simmer and cook for 5–7 minutes until the corn is tender.
Transfer the cooked corn and broth to a blender or food processor. Add heavy cream and 1 tablespoon of butter. Blend until smooth and creamy. If needed, pass the purée through a fine-mesh sieve to achieve a velvety texture. Keep warm.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of butter and heat until melted and bubbling.
Remove the chicken from the marinade, letting excess liquid drip off, and sear each breast in the skillet for 2 minutes per side until golden brown.
Transfer the skillet to the preheated oven and roast the chicken for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes.
To plate, spread a generous portion of corn purée onto each plate, then top with a balsamic-glazed chicken breast. Drizzle any remaining pan juices over the chicken for added flavor.
Garnish with fresh thyme leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 21.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
