Corn and Chicken Dinner Recipe

Name: Corn and Chicken Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced, divided; ½ cup butter or ½ cup margarine, divided; 3 lbs chicken legs with thigh (about 8 pieces); 3 ears fresh corn, husked, cleaned and cut into thirds; ¼ cup water; 2 teaspoons dried tarragon, divided; ½ teaspoon salt; ¼ teaspoon pepper; 2 medium zucchini, sliced into 1/2-inch pieces; 2 tomatoes, seeded and cut into chunks

Servings: persons

1
In a Dutch oven or large skillet over medium-high heat, saute 2 of the garlic cloves in 2 tablespoons butter.
2
Add the chicken and brown on both sides.
3
Reduce heat.
4
Add corn and water.
5
Sprinkle with 1 teaspoon tarragon, salt and pepper.
6
Cover and simmer for 20-25 minutes or until chicken is tender.
7
Meanwhile, in a small saucepan, melt remaining butter.
8
Add remaining garlic and tarragon; simmer for 3 minutes.
9
Layer zucchini and tomatoes over the chicken mixture.
10
Drizzle seasoned butter over all; cover and cook for 3-5 minutes.

950

kcal

Calories

Fat

Carbs

113

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.

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 10 ingredients. The key ingredients include: 3 garlic cloves, minced, divided, ½ cup butter or ½ cup margarine, divided, 3 lbs chicken legs with thigh (about 8 pieces), 3 ears fresh corn, husked, cleaned and cut into thirds, and more.

Yes, Corn and Chicken Dinner 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!

Corn and Chicken Dinner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions