Chicken Breasts With Corn Recipe

Name: Chicken Breasts With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts, about 5 ounces each; salt and freshly ground pepper to taste; 1 large sweet red pepper; 2 ears fresh corn; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup finely chopped onions; 1 teaspoon finely chopped garlic; 1/4 cup dry sherry; 1/2 cup heavy cream; 2 tablespoons finely chopped chives

Servings: persons

4 skinless, boneless chicken breasts, about 5 ounces each
salt and freshly ground pepper to taste
1 large sweet red pepper
2 ears fresh corn
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1/4 cup dry sherry
1/2 cup heavy cream
2 tablespoons finely chopped chives

1
Remove any membranes or fat from the chicken breasts.
2
Sprinkle them with salt and pepper.
3
Core the pepper, and cut lengthwise into quarters.
4
Discard the veins and seeds.
5
Cut into 1/2-inch cubes.
6
Scrape the kernels from the ears of corn.
7
There should be about 1 cup.
8
Heat the butter and oil in a heavy nonstick skillet large enough to hold the chicken in one layer.
9
Add the chicken.
10
Brown lightly on both sides.
11
Transfer to a platter, cover and keep warm.
12
Add the onions, garlic, sweet pepper and corn.
13
Cook, stirring briefly.
14
Add the sherry and any liquid that may accumulate around the chicken.
15
Cook over high heat, bring to a boil and stir until reduced by half.
16
Add the cream, bring to a rolling boil, add the chicken breasts and simmer for 2 minutes over medium-high heat.
17
Sprinkle with the chives and serve immediately.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 skinless, boneless chicken breasts, about 5 ounces each, salt and freshly ground pepper to taste, 1 large sweet red pepper, 2 ears fresh corn, and more.

Yes, Chicken Breasts With Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions