
Creamy Chicken Skillet with Corn, Zucchini and Tomato
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Calories
2381 kcal
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Course
Main Course
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Cuisine
American

Creamy Chicken Skillet with Corn, Zucchini and Tomato
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This Creamy Chicken Skillet with corn, zucchini and tomato is my favorite late summer one pot meal! Tender chicken breasts cooked with crispy bacon, crunchy-sweet corn, zucchini and tomatoes in a creamy sauce – simply delicious.
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Ingredients
- 4 strips of streaky bacon , or more to taste
- 4 chicken breasts , boneless and skinless
- 1 tsp salt
- ½ tsp ground pepper , freshly ground
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 60 ml (¼ cup) dry white wine , or dry Marsala
- 1 tbsp olive oil
- 1 tbsp butter , unsalted
- 2 shallots , finely diced
- 2 ears of corn , kernels removed
- 3 garlic cloves , minced
- 2 zucchini , (courgettes) sliced
- 15 cherry tomatoes , quartered
- 120 ml (½ cup) low sodium chicken broth , or stock made using a stock cube
- 120 ml (½ cup) cream , heavy / double
- 10 basil leaves , chopped
- Salt and freshly ground pepper , to taste
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Instructions
- BUTTERFLY THE CHICKEN BREASTS: Slice into the side of the chicken breasts with a sharp knife, without cutting all the way through. Open them up, flatten them and season with some of the salt and pepper on both sides.
- PAN FRY THE BACON: cook the bacon in a medium-hot skillet until crispy then set aside on a paper towel lined plate (to soak up some of the grease). Leave it to cool and then roughly chop it up. Clean the skillet, if needed, before cooking the chicken.
- SEAR THE CHICKEN: Heat the butter and oil until the butter is foaming and pan fry the chicken for 5-7 minutes, or until golden, flipping once. Transfer the chicken onto a plate.
- DEGLAZE THE PAN: Add the wine to the pan cook it down, scraping any browned bits loose with a wooden spoon, until it the wine is almost evaporated.
- ADD THE VEGETABLES: Add a splash of oil to the pan then stir in the shallots and corn. Season with salt, pepper, paprika and garlic powder.
- Cook, stirring, over medium heat for 2-3 minutes then add the minced garlic, zucchini and tomatoes. Cook until the garlic is fragrant, a couple more minutes. Stir in the broth and bring to a simmer.
- AND THE CHICKEN: Add the chicken breasts (and any of their juices on the plate) back into the skillet, sprinkle the chopped crispy bacon on top, cover and cook for 10 minutes over low heat.
- STIR IN THE CREAM: Take the lid off and stir in the cream, cooking for a few minutes to warm it through.
- GARNISH AND SERVE: Check the seasoning and adjust if needed. Garnish with chopped fresh basil and serve!
Equipments used:
Nutrition Information
Show Details
Calories
2381kcal
(119%)
Carbohydrates
71g
(24%)
Protein
223g
(446%)
Fat
130g
(200%)
Saturated Fat
55g
(275%)
Polyunsaturated Fat
15g
Monounsaturated Fat
46g
Trans Fat
1g
Cholesterol
803mg
(268%)
Sodium
4217mg
(176%)
Potassium
5955mg
(170%)
Fiber
11g
(44%)
Sugar
32g
(64%)
Vitamin A
5997IU
(120%)
Vitamin C
153mg
(170%)
Calcium
257mg
(26%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 2381 kcal
% Daily Value*
Calories | 2381kcal | 119% |
Carbohydrates | 71g | 24% |
Protein | 223g | 446% |
Fat | 130g | 200% |
Saturated Fat | 55g | 275% |
Polyunsaturated Fat | 15g | 88% |
Monounsaturated Fat | 46g | 230% |
Trans Fat | 1g | 50% |
Cholesterol | 803mg | 268% |
Sodium | 4217mg | 176% |
Potassium | 5955mg | 127% |
Fiber | 11g | 44% |
Sugar | 32g | 64% |
Vitamin A | 5997IU | 120% |
Vitamin C | 153mg | 170% |
Calcium | 257mg | 26% |
Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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