Creamy Chicken Skillet with Corn, Zucchini and Tomato

5 from 1 vote

Creamy Chicken Skillet with Corn, Zucchini and Tomato

This Creamy Chicken Skillet with corn, zucchini and tomato is my favorite late summer one pot meal! Tender chicken breasts cooked with crispy bacon, crunchy-sweet corn, zucchini and tomatoes in a creamy sauce – simply delicious.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: American

Keyword: Creamy Skillet Chicken

Servings:

Calories: 471kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

4 strips bacon , or more to taste
4 large chicken breasts , boneless and skinless
1 tsp salt
½ tsp ground pepper , freshly ground
1 tsp sweet paprika
1 tsp garlic powder
¼ cup (60ml) dry white wine , or dry Marsala
1 tbsp olive oil
1 tbsp butter , unsalted
2 large shallots , finely diced
2 ears corn , kernels removed
3 cloves garlic , minced
2 medium zucchini , (courgettes) sliced
15 cherry tomatoes , quartered
½ cup (125 ml) chicken broth , or stock made using a stock cube
½ cup (120 ml) cream , heavy / double
10 leaves basil , chopped
salt and freshly ground pepper , to taste

Instructions

BUTTERFLY THE CHICKEN BREASTS: Slice into the side of the chicken breasts with a sharp knife, without cutting all the way through. Open them up, flatten them and season with some of the salt and pepper on both sides.
4 large chicken breasts, 1 tsp salt, ½ tsp ground pepper
PAN FRY THE BACON: cook the bacon in a medium-hot skillet until crispy then set aside on a paper towel lined plate (to soak up some of the grease). Leave it to cool and then roughly chop it up. Clean the skillet, if needed, before cooking the chicken.
4 strips bacon
SEAR THE CHICKEN: Heat the butter and oil until the butter is foaming and pan fry the chicken for 5-7 minutes, or until golden, flipping once. Transfer the chicken onto a plate.
1 tbsp butter, 1 tbsp olive oil
DEGLAZE THE PAN: Add the wine to the pan cook it down, scraping any browned bits loose with a wooden spoon, until it the wine is almost evaporated.
¼ cup (60ml) dry white wine
ADD THE VEGETABLES: Add a splash of oil to the pan then stir in the shallots and corn. Season with salt, pepper, paprika and garlic powder.
1 tsp sweet paprika, 1 tsp garlic powder, 2 large shallots, 2 ears corn
Cook, stirring, over medium heat for 2-3 minutes then add the minced garlic, zucchini and tomatoes. Cook until the garlic is fragrant, a couple more minutes. Stir in the broth and bring to a simmer.
2 medium zucchini, 3 cloves garlic , 15 cherry tomatoes
AND THE CHICKEN: Add the chicken breasts (and any of their juices on the plate) back into the skillet, sprinkle the chopped crispy bacon on top, cover and cook for 10 minutes over low heat.
½ cup (125 ml) chicken broth
STIR IN THE CREAM: Take the lid off and stir in the cream, cooking for a few minutes to warm it through.
½ cup (120 ml) cream
GARNISH AND SERVE: Check the seasoning and adjust if needed. Garnish with chopped fresh basil and serve!
10 leaves basil , salt and freshly ground pepper

Video

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Because this dish has a creamy sauce, it’s best reheated gently to keep everything smooth and luscious.
To reheat: Warm on the stovetop over low heat, stirring often. Add a splash of cream, milk or chicken broth if the sauce has thickened too much. You can also reheat in the microwave in short bursts, stirring between each one.

Nutrition