Skillet Chicken And Corn
A comforting skillet chicken dish with creamy corn, broccoli, and melted Cheddar, perfect for a hearty family dinner with rich flavors and tender chicken.
Ingredients
Instructions
- In a 10-inch skillet over medium-high heat, melt butter.
- Cook chicken until brown on both sides, then remove and set aside.
- In the same skillet, combine condensed golden corn soup, milk, broccoli florets, shredded Cheddar cheese, and pepper.
- Heat the mixture to boiling.
- Return the cooked chicken to the skillet.
- Reduce heat, cover, and cook for 20 minutes or until the chicken is no longer pink and broccoli is tender-crisp.
- Stir occasionally during cooking.
Tips & Substitutions
For added flavor, season the chicken breasts with garlic powder or paprika before cooking. If you don't have condensed golden corn soup, you can substitute with cream of corn or a homemade corn cream sauce. Feel free to swap out the broccoli for other vegetables like green beans or peas, depending on your preference. Ensure that the chicken is properly cooked to an internal temperature of 165°F.
Serving Suggestions
Serve this Skillet Chicken and Corn with a light salad or over a bed of rice for a complete meal. It pairs beautifully with Baked Chicken Salad (Must Do Ahead) or a side of buttery garlic bread. You can also sprinkle some fresh herbs like parsley or chives on top for added freshness before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and corn mixture in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave in a bowl, covered, for 2-3 minutes, checking and stirring halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Chicken And Corn contains roughly 1170 calories, with 31g protein, 90g carbohydrates, and 77g fat. It is an excellent source of calcium (93% of the Daily Value), vitamin A (63% of the Daily Value), and protein (61% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1038mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli flowerets. Just be sure to thaw and drain them before adding them to the skillet. This will prevent excess water from diluting the sauce. Keep in mind that frozen broccoli may cook a bit faster, so monitor for tenderness.
What can I serve with Skillet Chicken and Corn?
This dish pairs well with a variety of sides. Consider serving it with a simple green salad, roasted potatoes, or warm bread. For a heartier option, it can be enjoyed over rice or quinoa, which will soak up the delicious sauce.
Is there a way to make this recipe healthier?
To make this dish healthier, you can use lean chicken thighs instead of breasts for added flavor and moisture. Additionally, consider using low-fat milk and reduced-fat cheese. You can also increase the vegetable content by adding more broccoli or other vegetables like bell peppers or spinach.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).