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Chicken and Corn Skillet with Garlic Parmesan Rice – A Delight!

Chicken and Corn Skillet with Garlic Parmesan Rice – Creamy, Savory & One-Pan Perfection!
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A delicious Chicken and Corn Skillet served with creamy Garlic Parmesan Rice, perfect for a hearty meal.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken thighs (or breasts)
  • 3 cups cooked white rice
  • 1.5 cups corn kernels (fresh, canned, or frozen)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup grated parmesan cheese
  • 1/3 cup chicken broth
  • Salt and pepper to taste
  • 1/2 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken dry and season 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 the skillet and set aside.
  2. In the same skillet, reduce heat slightly. Add 1 tablespoon of butter and minced garlic. Cook for 30 seconds until fragrant. Stir in corn and sauté for 2–3 minutes until warmed and lightly golden.
  3. Stir in the cooked white rice and pour in chicken broth. Mix well to combine and heat through.
  4. Add the remaining 1 tablespoon of butter and the grated parmesan. Stir continuously until the cheese melts and the mixture becomes creamy. Season with salt if needed.
  5. Return the chicken to the skillet, nestling it into the rice. Let it sit for 2–3 minutes so the flavors can meld together.
  6. Sprinkle with freshly chopped parsley and serve hot straight from the skillet.

Notes

  • Feel free to use leftover chicken for a quicker meal.
  • Adjust the level of garlic and cheese according to personal taste.
  • Store any leftover dish in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/chicken-corn-skillet-garlic-parmesan-rice/