Skillet Corn And Chicken
A comforting skillet dish combining tender chicken breasts with creamy corn soup and vibrant broccoli. Topped with melted Cheddar cheese, it offers rich flavors and satisfying textures, perfect for a quick weeknight dinner that appeals to both kids and adults alike.
Ingredients
Instructions
- In a skillet, heat the margarine and brown the chicken breasts.
- Remove the chicken from the skillet and set aside.
- Spoon off excess fat from the skillet.
- Combine the corn soup, milk, broccoli, pepper, and shredded Cheddar cheese in the skillet and heat to boiling.
- Return the chicken to the skillet.
- Cover and cook over low heat for 10 minutes or until the chicken is no longer pink and the broccoli is tender-crisp, stirring often.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to add some heat, a pinch of cayenne pepper can work wonders. You can substitute the broccoli with other vegetables like bell peppers or zucchini for a different taste. If you don't have corn soup, a combination of cream of corn and chicken broth can be a great alternative. This dish pairs beautifully with Company Mashed Potatoes.
Serving Suggestions
Serve this skillet corn and chicken dish with a side of rice or crusty bread to soak up the delicious sauce. A fresh green salad, like Drop In Salad, can complement the meal nicely. For an added touch, sprinkle some extra shredded Cheddar cheese on top before serving, or add a squeeze of lemon for brightness.
Storage & Reheating
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, you can microwave it in a covered dish for about 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Corn And Chicken contains roughly 983 calories, with 7g protein, 2g carbohydrates, and 107g fat. It is a good source of calcium (17% of the Daily Value), protein (14% of the Daily Value), and vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 982mg per serving (43% 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?
Absolutely! Frozen broccoli is a convenient option and will cook quickly. Just add it to the skillet alongside the corn soup and milk, allowing a bit more time for it to heat through and become tender, ensuring it still retains some crunch.
How can I make this recipe healthier?
To make it healthier, consider using skinless chicken thighs instead of breasts for added moisture and flavor. You can also reduce the amount of cheese or use a lower-fat version. Additionally, using low-sodium corn soup and milk will help manage sodium levels without sacrificing taste.
What can I serve with skillet corn and chicken?
This dish goes well with a variety of sides. Consider serving it with a light quinoa salad for a nutritious boost, or pair it with garlic bread to soak up the sauce. For a complete meal, a simple fruit salad can add a refreshing contrast to the savory flavors.
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).