- This easy chicken dinner is ready in just 20 minutes, so you’ll spend less time cooking and more time enjoying.
- Fresh corn, tomato and basil make this dish taste like summer on a plate.
- Each serving has 28 grams of protein to keep you full and energized, all in a light, tasty meal.
It’s hard to believe it’s August already. At the beginning of summer, it seems like there is so much time to eat ripe tomatoes and sweet corn on the cob, to grill zucchini or bake it into cake or bread, to transform eggplant into a saucy, cheesy casserole and to make beautiful salads with all the fresh summer produce you can find. But then as the season starts to draw to a close, doesn’t it feel like there wasn’t enough time and we’re moving on to fall vegetables too soon?
That’s where this Creamy Skillet Chicken with Corn, Tomato & Basil comes in. As the name suggests, it’s a quick one-pan dinner bursting with summer flavors that’s ready in just 20 minutes. It’s also packed with protein and other good-for-you nutrients. And it’s a dish you absolutely have to make to celebrate the last of summer vegetables before the end of the season.
20-Minute Creamy Skillet Chicken with Corn, Tomato & Basil
Why You’ll Love This Recipe
During the summer, no one really wants to be standing over the stove for a long time making an evening meal. This dinner comes together in just 20 minutes, so you can have it on your plate and be enjoying it out on your deck before the sun goes down. Plus, because it comes together in one pan, it requires minimal cleanup.
It stars lean chicken breasts, a ripe tomato, fresh corn cut from the cob, fragrant basil and a bit of sour cream. The chicken breasts ensure that the dish is packed with protein—28 grams per serving, to be exact. And the tomatoes, corn and basil bring all the bright, fresh flavors of summer to the table, plus plenty of nutrients. Tomatoes are a great source of lycopene, which can help protect against heart disease, as well as vitamins C and A, which support your immune system. Corn is a good source of fiber, which can help you feel satisfied after eating. The sour cream might sound like an unusual pairing, but it makes the dish creamy without overpowering it and introduces a subtle tanginess.
How to Make It
To make it, season thin chicken cutlets lightly with salt and pepper, then transfer them to a skillet to cook through and pick up some flavorful browning. When they’re done, set them aside on a plate, and move on to the vegetable mixture.
Cook corn kernels, chopped tomato and garlic in the same skillet just until the tomatoes start to break down, then add a splash of white wine. Let that cook down, then stir in the sour cream and any juices that have accumulated on the plate of chicken. Stir the sour cream into the vegetables so it becomes a creamy sauce. Then simply return the chicken to the pan, turn it around to coat it with the sauce, top it with a generous handful of chopped basil and some snipped chives, and it’s ready to serve.
Serving Suggestions
You can serve this dish with whole-wheat pasta, brown rice, quinoa, farro or roasted potatoes. It’s even great with more summer veggies, like a medley of roasted summer squash and zucchini. A side salad makes a lovely pairing as well. If you want a very quick option, some lightly toasted crusty whole-grain bread is perfect for eating alongside and soaking up some of the delicious sauce.
Tips
Here are some helpful tips and substitution ideas.
- You can buy precut chicken cutlets (often labeled as thin-sliced chicken breasts, and not to be confused with chicken tenders or tenderloins—though those would work here too) or cut boneless chicken breasts horizontally to make them into thin cutlets that cook through quickly and evenly.
- To easily cut corn off the cob, lay the ear on your cutting board and cut down through the kernels, rotating the cob after each slice. This is safer and less messy than standing the cob on its end.
- If you don’t want to use white wine, you can substitute chicken broth instead. You might just want to add a squeeze of lemon juice at the end to perk up the dish with a little acidity.
- If you don’t have a large tomato, you can also use cherry or grape tomatoes here. Just quarter them and add them to the pan.
- Strained (Greek-style) yogurt or cream cheese make good substitutes for the sour cream.
The Bottom Line
Corn and tomatoes are at their peak right now, so make this dinner before it’s too late. It’s a quick, easy and healthy meal that celebrates summer’s remaining produce. It uses minimal ingredients, comes together in one skillet and is sure to please. You can pair it with cooked grains or even just some crusty whole-grain bread. It’s packed with protein and other nutrients to support a healthy eating pattern. Plus, this simple, fresh meal will save you time in the kitchen and let you enjoy the last of the dwindling summer evenings.
