Description
This one-skillet chicken and corn recipe is packed with juicy seared chicken, sweet corn, and creamy garlic parmesan rice. It’s a perfect weeknight dinner that’s comforting, easy, and rich in flavor.
Ingredients
1 ½ pounds boneless skinless chicken thighs or breasts
1 cup sweet corn (fresh or frozen)
1 cup long grain rice (jasmine or basmati)
3 cloves garlic, minced
2 ½ cups chicken broth
¾ cup freshly grated parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Season the chicken with salt, pepper, and paprika on both sides.
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and fully cooked. Remove and set aside.
3. Reduce heat to medium. In the same skillet, add remaining 1 tablespoon butter. Sauté the minced garlic for 30 seconds until fragrant.
4. Add the sweet corn and cook for 2–3 minutes to warm and slightly caramelize.
5. Stir in the uncooked rice to coat it in garlic butter.
6. Pour in the chicken broth, scraping the skillet to loosen flavorful bits.
7. Bring to a simmer, cover with lid, reduce heat to low, and cook for 15–18 minutes or until rice is fluffy and liquid absorbed.
8. Stir in the grated parmesan cheese until creamy.
9. Return the seared chicken to the skillet and nestle into the rice. Warm everything together for 2–3 minutes.
10. Garnish with chopped parsley and more parmesan if desired. Serve hot.
Notes
Use a heavy skillet to avoid rice sticking and ensure even cooking.
Stir the rice once during cooking to prevent burning at the bottom.
For extra creaminess, add a splash of cream or more parmesan when stirring in cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 1 ½ cups)
- Calories: 520
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: chicken skillet, parmesan rice, corn and rice, weeknight dinner