Best 2 One Pan Chicken Thighs With Coconut Creamed Corn Recipes

Indulge in a culinary journey with our irresistible One-Pan Chicken Thighs with Coconut Creamed Corn recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender, juicy chicken thighs smothered in a creamy, coconut-infused corn sauce, creating a harmonious blend of sweet and savory. Accompany this main course with a side of fluffy jasmine rice to soak up the delectable sauce, and elevate your meal with a refreshing cucumber salad for a balanced and delightful dining experience.

For those seeking a vegetarian alternative, our One-Pan Coconut Creamed Corn recipe offers a plant-based twist on this classic dish. Savory creamed corn takes center stage, enriched with coconut milk for a creamy texture and a hint of sweetness. Pair this delectable creation with fluffy jasmine rice and a crisp cucumber salad for a satisfying and wholesome meal.

Craving a quick and easy weeknight dinner? Our One-Pan Chicken and Coconut Creamed Corn Skillet is your answer. This fuss-free recipe combines succulent chicken thighs, creamy coconut creamed corn, and a medley of colorful vegetables in one pan, creating a flavorful and effortless meal. Serve this delectable dish with jasmine rice and a simple green salad for a complete and satisfying dinner.

Whichever recipe you choose, our One-Pan Chicken Thighs with Coconut Creamed Corn and its vegetarian and skillet variations promise an explosion of flavors that will leave you craving more. Embark on this culinary adventure and treat yourself and your loved ones to a delightful and memorable dining experience.

Let's cook with our recipes!

CREAMY CORN SKILLET CHICKEN

Creamy Corn Skillet Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
4 cloves garlic, crushed, plus 3 whole cloves garlic
Juice from 3 lemons
4 boneless chicken breasts
Kosher salt and freshly ground black pepper
Oil, for oiling grill grates
2 tablespoons unsalted butter
2 Fresno chiles, seeded and cut into 1/4-inch strips
2 poblano chiles, seeded and small diced
1 small Maui or other sweet onion, minced
1/2 cup sherry wine
4 ears fresh sweet corn, shucked and kernels cut off cobs
1 medium yellow squash, sliced into 3/4-inch half-moons
1 medium zucchini, sliced into 3/4-inch half-moons
1 cup heavy cream
1/2 cup plus 2 tablespoons grated Parmesan
1/2 cup chicken stock, plus more for thinning sauce if needed
1/4 cup fresh cilantro leaves
1/2 cup corn nuts, crushed in a plastic bag until sandy

Steps:

Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger image

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

Provided by Colu Henry

Categories dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red-pepper flakes
1 (14-ounce) can cherry or diced tomatoes with their juices
1 (13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tablespoons roughly chopped cilantro
1 lime, quartered, for serving (optional)

Steps:

Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Tips:

Use a cast iron skillet for the best results. Cast iron skillets retain heat evenly, which helps to cook the chicken thighs evenly and prevent them from sticking to the pan.
Sear the chicken thighs over high heat before reducing the heat to medium-low. This will help to create a flavorful crust on the outside of the chicken while cooking the inside through.
Add plenty of vegetables to the skillet. This will help to make the dish more flavorful and nutritious.
Use a combination of fresh and frozen vegetables. Fresh vegetables will add flavor and texture to the dish, while frozen vegetables will help to thicken the sauce.
Do not overcook the chicken thighs. Overcooked chicken thighs will be tough and dry.
Serve the chicken thighs with your favorite sides. Mashed potatoes, rice, or roasted vegetables are all delicious options.

Conclusion:

This one-pan chicken thighs with coconut creamed corn recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are cooked in a flavorful sauce made with coconut milk, corn, and vegetables, and the dish is served over rice or mashed potatoes. This recipe is sure to please everyone at the table.