Best 8 Chicken With A Sweet Corn And Potato Sauté Recipes

CHICKEN WITH A SWEET CORN AND POTATO SAUTé

Steps:

• Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.
• Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width-you want thin, bite-size pieces.
• Heat a nonstick large skillet over medium-high heat with about 2 tablespoons of the EVOO, twice around the pan. Add the potatoes in an even layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. Resist the temptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat back a little.
• While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tablespoons of EVOO. Add the chicken breasts and cook for 5 to 6 minutes on each side.
• While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.
• Serve the chicken whole or sliced on top of the sweet corn and potato sauté.

SKILLET CHICKEN THIGHS WITH BROWN BUTTER CORN

Steps:

• Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
• Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
• Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn't burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
• Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

CHICKEN AND CORN SAUTE

Steps:

• 1. Combine chili powder and salt in shallow dish, add chicken, and shake to coat, very throughly.
• 2. Heat one tablespoon oil in large skillet on medium high heat. Add chicken, cook and stir until, no longer pink in center.
• Remove to serving dish.
• 3. Heat remaining one tablespoon oil in skillet. Add onion, cook and stir 2 minutes or until tender. Add bell peppers. Cook and stir 2 to 4 minutes or until crisp-tender. Add corn. Heat throughly, stirring occasionally. Return chicken to reheat and season to taste with salt and pepper.
• 4. Great if served with plain white rice.

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES

Steps:

• Combine milk and muffin mix in a bowl. Set aside.
• Saute onion in butter until soft (about 8 min.).
• Add garlic, cumin, and oregano.
• Cook until fragrant.
• Add broth, chicken and potatoes.
• Bring to a boil.
• Reduce heat and simmer until potatoes are tender.
• Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
• Add cheese and corn and cook until heated through.
• Season to taste with salt and pepper.
• Add parsley. Stir and serve.

AZTEC CHICKEN WITH SWEET POTATO-CORN MASH

Steps:

• Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
• Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
• Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

HONEY MUSTARD CHICKEN SHEET PAN DINNER WITH POTATOES AND CORN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
• Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
• Bake potatoes and corn in the preheated oven for 15 minutes.
• Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
• Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
• Continue baking until chicken is no longer pink in the center, about 20 minutes.

CHICKEN WITH CREAMY CORN AND POTATOES

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.
• Add onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
• Top with shredded cheese and cilantro. Serve with chicken and lime wedges.