Creamed Corn & Peach Chicken Skillet

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 28g carbs
• 28g fat
• 4g fiber

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Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 2 1/2 cups fresh corn kernels (from about 3 ears)
• 2 cups fresh peaches, pitted and sliced
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 1/4 cup fresh basil, torn
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes

Instructions

1. 1Pound the chicken breasts gently to an even ¾-inch thickness so they cook uniformly. Season both sides with salt, black pepper, and garlic powder.
2. 2Heat a large 12-inch skillet over medium-high heat. Add the olive oil and one tablespoon of the butter. When the butter foams, add the chicken in a single layer.
3. 3Sear the chicken without moving it until golden brown on the first side, about 5 to 6 minutes. Flip and cook another 4 to 5 minutes until the internal temperature hits 160°F. Transfer to a clean plate and tent with foil.
4. 4Lower the heat to medium. Melt the remaining butter in the same skillet, then add the shallot and cook until translucent and soft, about 2 minutes. Stir in the garlic and red pepper flakes for 30 seconds until fragrant.
5. 5Add the fresh corn kernels and cook, stirring, until they turn bright yellow and start to caramelize lightly at the edges, about 3 minutes. Nestle in the peach slices and cook just until they soften and release a little juice, 2 minutes more.
6. 6Pour in the chicken broth and scrape up any browned bits from the pan bottom. Let the liquid simmer and reduce by one-third, roughly 2 to 3 minutes.
7. 7Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens enough to coat a spoon, about 3 to 4 minutes. Remove from heat and stir in the Parmesan until melted and silky.
8. 8Return the chicken and any resting juices to the skillet, spooning the creamed corn and peaches over the top. Warm through for 1 to 2 minutes so the chicken finishes at 165°F and soaks up the sauce.
9. 9Finish with torn fresh basil and lemon zest for brightness. Taste the sauce and add salt if needed.
10. 10Serve straight from the skillet family-style, making sure every plate gets plenty of the creamy corn-peach sauce over the chicken.