Description
This comforting Chicken and Corn Skillet with Garlic Parmesan Rice is a delicious one-pan meal featuring juicy seared chicken thighs cooked alongside sweet corn and creamy garlic Parmesan rice. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that’s packed with flavor.
Ingredients
Scale
Chicken
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
Garlic Parmesan Rice and Corn
- 3 cups cooked white rice
- 1.5 cups corn kernels (fresh, canned, or frozen)
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/3 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Sear the Chicken: Pat the chicken dry and season all over with salt, pepper, and paprika. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the chicken and sear until golden brown and cooked through, about 4–5 minutes per side. Remove from skillet and set aside.
- Sauté Garlic and Corn: In the same skillet, reduce heat slightly. Add 1 tablespoon of butter and the minced garlic. Cook for 30 seconds until fragrant. Stir in corn and sauté for 2–3 minutes until warmed through and lightly golden.
- Add Rice and Broth: Stir in the cooked white rice and pour in the chicken broth. Mix well to combine and heat through evenly.
- Incorporate Butter and Parmesan: Add the remaining tablespoon of butter and the grated Parmesan cheese. Stir continuously until the cheese melts and the mixture becomes creamy. Adjust seasoning with salt if needed.
- Return Chicken to Skillet: Nestle the cooked chicken back into the rice mixture in the skillet. Let it sit for 2–3 minutes so the flavors meld together beautifully.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley and serve hot directly from the skillet for a comforting meal.
Notes
- You can use either chicken thighs or breasts depending on preference; thighs will be juicier.
- Fresh, canned, or frozen corn all work well—adjust cooking time slightly if using frozen.
- For a lower-fat option, reduce the butter amount or substitute with olive oil.
- If desired, substitute Parmesan with Pecorino Romano for a sharper flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
