CREAMY CORN SKILLET CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h5m
Yield 4 servings
Number Of Ingredients 21
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.
ZUCCHINI AND CORN-STUFFED CHICKEN
"This recipe honestly could not be easier to make and the flavors just burst," writes Jenn Tidwell from Fair Oaks, California. "I like to serve it with pasta or rice."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
CHICKEN, CORN AND ZUCCHINI
A great way to use up garden corn and zucchini to make a complete chicken meal. Although I haven't made this dish yet I am planning on making it soon. Recipe source: local newspaper.
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Shake well and set aside.
- In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
- In a bowl, coat corn and green onions with remaining oil mixture.
- On the rack in the broiler place chicken.
- Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
- Roast for 25- 30 minutes, turning both occasionally.
- Add corn and green onions to vegetable pan.
- Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.
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ONE-PAN CHICKEN WITH ZUCCHINI RECIPE - LITTLE BROKEN
From littlebroken.com
5/5 (4)Total Time 50 minsCategory DinnerCalories 343 per serving
- In a large oven-safe saute pan, heat 1 Tablespoon of butter and 2 Tablespoons of olive oil over medium heat. Add onions and cook for 2-3 minutes or until they begin to soften.
- Add zucchini, spreading in a single layer as much as possible. Season with oregano, salt, and pepper. Cook for about 5 minutes, or until just begins to soften, tossing couple times. They should still be fairly firm after 5 minutes.
- While the zucchini is cooking, cut the corn from the cob and place into a bowl. To the same bowl, transfer the cooked zucchini mixture.
HEALTHY CHICKEN AND ZUCCHINI SKILLET WITH CORN
From familyfoodonthetable.com
4.1/5 (23)Total Time 27 minsCategory ChickenCalories 406 per serving
- Place the chicken in a medium-sized bowl. Drizzle with 1 teaspoon of oil. Sprinkle with the taco seasoning and stir well to coat the chicken pieces.
- Heat a large skillet over medium-high heat. Add 1 teaspoon of oil to the skillet. Add the chicken and toss to coat. Cook for 4-5 minutes, constantly stirring until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Add the squash, pepper, corn and garlic to the same skillet. Sprinkle with the taco seasoning. Cook over medium-high heat, stirring frequently, until the squash and pepper begin to wilt and everything is warm, about 4-5 minutes.
- Add the chicken back the skillet, along with any accumulated juices. Add the lime juice and scrape any browned bits off the bottom of the skillet. Stir to mix everything together well then remove from the heat.
GARLIC ZUCCHINI, CHICKEN AND CORN RECIPE - IFOODREAL.COM
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5/5 (32)Calories 171 per servingCategory Dinner
- Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
- Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir.
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