Chicken with a Sweet Corn Potato Saute
Elevate your weeknight dinner game with this vibrant and hearty Chicken with a Sweet Corn Potato Sauté. Juicy, seasoned chicken breasts are seared to golden perfection and paired with a medley of tender golden potatoes, sweet corn kernels, and fragrant fresh herbs like thyme and parsley. Cooked in a single skillet, this comforting yet light dish features a bright splash of lemon juice for a zesty finish and an optional hint of red pepper flakes to add a subtle kick. Perfectly balanced in flavor and texture, this 50-minute recipe is a deliciously wholesome choice for family meals, offering an inviting blend of savory, sweet, and aromatic notes. Serve piping hot and enjoy a complete one-pan meal that feels gourmet but is effortlessly approachable.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 medium golden potatoes
- 1.5 cups fresh corn kernels
- 1 small onion
- 3 cloves garlic
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 0.5 teaspoons red pepper flakes (optional)
Instructions
Season the chicken breasts with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sear for 4-5 minutes on each side, until golden brown. Remove from the skillet and set aside.
While the chicken rests, dice the golden potatoes into 1/2-inch cubes, finely chop the onion, and mince the garlic.
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to turn golden and soften.
Add the chopped onion and garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the fresh corn kernels, 1 teaspoon of fresh thyme, and an optional pinch of red pepper flakes. Cook for an additional 3-4 minutes.
Pour in the chicken broth and bring the mixture to a gentle simmer. Return the seared chicken breasts to the skillet, nestling them into the potato and corn mixture.
Cover the skillet with a lid and reduce heat to low. Cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Before serving, drizzle the lemon juice over the skillet and garnish with chopped fresh parsley.
Serve the chicken hot with the sweet corn potato sauté on the side. Enjoy your meal!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1246 mg | 27% | |
*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.
