Chicken with Confetti Corn Sauce
Elevate your dinner table with this vibrant and flavorful Chicken with Confetti Corn Sauce—a recipe that combines perfectly pan-seared, juicy chicken breasts with a creamy, colorful topping that’s as delicious as it is eye-catching. Sweet corn kernels, red and yellow bell peppers, and a touch of fresh garlic are sautéed to golden perfection before being gently simmered in a rich, citrus-infused cream sauce. Fresh parsley, cilantro, lime zest, and juice bring a bright, zesty finish to the dish, highlighting its freshness. With just 45 minutes total and a skillet-driven method that minimizes cleanup, this recipe is perfect for busy weeknights yet impressive enough for entertaining. Serve it over rice, fluffy mashed potatoes, or alongside roasted vegetables for a complete, hearty meal that celebrates bold flavors and simple techniques. Perfect for those searching for easy chicken recipes, creamy sauces, or colorful dinner ideas!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1.5 cups corn kernels (fresh or frozen, thawed)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic cloves, minced
- 0.75 cup heavy cream
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime zest
- 1 tablespoon lime juice
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken from the skillet and set aside, tented lightly with foil.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the corn kernels, red bell pepper, and yellow bell pepper. Sauté for 5 minutes until the vegetables begin to soften and develop a slight char.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the heavy cream and chicken broth. Cook for 5-6 minutes on medium heat, letting the mixture simmer and thicken slightly.
Reduce heat to low and stir in the chopped parsley, cilantro, lime zest, and lime juice. Adjust seasoning with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, or to taste.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let cook for an additional 2 minutes to warm the chicken through and meld the flavors.
Serve the chicken with the confetti corn sauce over a bed of rice, mashed potatoes, or alongside your favorite vegetables.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 4455 mg | 194% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 31.4 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3466 mg | 74% | |
*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.
