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One Pan Chicken and Corn

One Pan Chicken and Corn

One Pan Chicken and Corn is a comforting and nourishing meal that combines juicy chicken thighs with sweet corn, all cooked in a single skillet for easy cleanup and maximum flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 to 6 pieces bone-in, skin-on chicken thighs
  • 3 cups fresh corn, cut off the cob
  • 1 medium yellow onion, diced finely
  • 4 cloves garlic, minced or smashed
  • 1 large bell pepper, diced (red or orange)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 cup chicken broth
  • 1/4 cup fresh parsley, chopped for garnish
  • Salt and pepper to taste
  • Lime wedges for serving

Method
 

  1. Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, paprika, and oregano.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken skin-side down for 6 to 8 minutes until golden brown.
  3. Flip the chicken and cook for another 4 minutes, then remove from the pan and set aside.
  4. Reduce heat to medium and add diced onions and bell peppers, sautéing for about 5 minutes until softened.
  5. Add minced garlic and cook for 1 minute until fragrant, then stir in fresh corn and cook for 3 to 4 minutes until lightly browned.
  6. Pour in chicken broth and scrape the bottom of the pan to release flavors, then nestle the chicken back into the pan.
  7. Cover and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the lid and let the liquid reduce for 2 minutes, then garnish with fresh parsley and a squeeze of lime juice before serving.

Notes

Use a large enough pan to avoid steaming the chicken. Let the chicken sear undisturbed for a crispy skin. Save corn milk for added sweetness.