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Chicken & Corn Skillet Bake

Chicken & Corn Skillet Bake
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This Chicken & Corn Skillet Bake is the perfect weeknight comfort food, featuring tender chicken thighs, sweet corn, cherry tomatoes, and melty cheddar cheese in a creamy sauce baked to golden perfection.

Ingredients

Scale
  • 1.5 pounds chicken thighs (boneless, skinless)
  • 2 cups sweet corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup heavy cream
  • 1 ½ cups cheddar cheese, shredded
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C) and warm a skillet over medium-high heat.
  2. In a mixing bowl, whisk together heavy cream, salt, pepper, and half the shredded cheese. Set aside.
  3. Add olive oil to the skillet and sear the chicken thighs for about 3 minutes per side until browned but not fully cooked. Remove and set aside.
  4. In the same skillet, sauté onion and garlic until soft. Add in corn and cherry tomatoes, cooking briefly.
  5. Return the chicken to the skillet, nestling it into the veggies. Pour the cream mixture over and sprinkle with the remaining cheese.
  6. Transfer the skillet to the oven and bake uncovered for 20–25 minutes, until the chicken is cooked and the top is bubbly and golden.
  7. Let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

  • Use fresh or frozen corn for the best texture and sweetness.
  • Letting the dish rest helps the sauce thicken and settle beautifully.
  • Grating your own cheese makes for smoother melting.

Find it online: https://tastyze.com/chicken-corn-skillet-bake/