Homestyle Chicken and Corn
Indulge in the comforting flavors of Homestyle Chicken and Corn, a hearty, one-skillet dish that brings warmth to your dinner table. Featuring tender, golden-browned chicken thighs nestled in a velvety, garlicky cream sauce studded with sweet corn, this recipe blends simplicity with rich, homestyle flavors. A savory base of sautéed onions, garlic, and flour is elevated with a creamy chicken broth, delivering a luscious sauce that’s perfect for pairing with mashed potatoes, fluffy rice, or crusty bread. Ready in just 45 minutes, this family-friendly meal is ideal for busy weeknights yet elegant enough for gatherings. Garnish with parsley for a fresh finish, and let this dish become your new comfort-food favorite. Perfectly seasoned, easy to make, and incredibly satisfying, Homestyle Chicken and Corn is sure to impress your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1.5 cups frozen sweet corn
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Season the chicken thighs on both sides with the salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and let it thicken, about 2-3 minutes.
Stir in the heavy cream, followed by the frozen sweet corn. Cook for 4-5 minutes until the corn is tender and the sauce is creamy.
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and let everything cook together for another 3-4 minutes to heat through.
Taste the sauce and adjust seasoning with additional salt and pepper, if necessary.
Garnish with chopped parsley, if desired, and serve warm. This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 24.4 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 144 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2332 mg | 50% | |
*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.
