Creamy Skillet Chicken with Charred Corn and Basil

Make it

Instructions

1. 01

   Prepare the ingredients and pan

   Set a large, deep skillet and a clean cutting board beside the stove. Pat dry 680 g boneless, skinless chicken breasts with paper towels, then slice each breast horizontally into two thinner cutlets. Wash and dry 1 medium zucchini, trim the ends, and cut it into half-moons. Peel and finely chop 1 small yellow onion. Peel and mince 3 garlic cloves. Strip and finely chop 15 g fresh basil leaves, reserving a few small leaves for serving. Cut 1 lemon into wedges. Measure 120 ml heavy cream, 180 ml low-sodium chicken broth, and 35 g finely grated Parmesan cheese. Drain 300 g canned corn kernels thoroughly if using canned corn. Keep the raw chicken and its cutting board separate from the ready-to-eat ingredients, and wash your hands and utensils with hot, soapy water after handling it. | Why: Thorough drying improves browning, while organized prep keeps the short skillet cooking sequence safe and smooth.

2. 02

   Season and sear the chicken

   Season both sides of each cutlet with 1 tsp kosher salt and 0.5 tsp black pepper. Heat the skillet over medium-high heat for 2 minutes, then add 2 tbsp olive oil. When the oil shimmers, arrange the cutlets in a single layer without crowding. Sear for 3 to 4 minutes per side, turning once, until deeply golden and the thickest center reaches 74°C on an instant-read thermometer. Transfer the chicken to a clean plate; it will finish in the sauce. Do not return the used cutting board or any utensil that touched raw chicken to the cooked food. | Why: Seasoning early builds flavor inside the meat, and a hot, uncrowded pan creates a browned surface without overcooking the center.

3. 03

   Char the vegetables

   Reduce the heat to medium and add 1 tbsp olive oil to the same skillet. Add the drained corn and zucchini in one layer. Cook for 4 minutes, stirring only once or twice, until the corn has browned in spots and the zucchini is lightly golden but still firm. Stir in the onion and cook for 3 minutes, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant; do not let it darken. | Why: Brief, relatively undisturbed cooking concentrates the vegetables’ sweetness and gives the finished sauce a pleasantly roasted flavor.

4. 04

   Build and simmer the sauce

   Pour in 180 ml low-sodium chicken broth, scraping the browned bits from the skillet with a wooden spoon. Simmer for 2 minutes, then lower the heat to medium-low and pour in 120 ml heavy cream. Simmer gently for 3 minutes, stirring occasionally, until the sauce lightly coats a spoon; do not allow it to boil hard. Stir in 35 g finely grated Parmesan cheese until smooth. Taste and adjust with up to 0.5 tsp kosher salt and 0.25 tsp black pepper if needed, remembering that the cheese and broth are already seasoned. | Why: Deglazing captures the browned flavor, while gentle heat keeps the cream sauce smooth instead of separated.

5. 05

   Finish, rest, and serve

   Nest the seared chicken and any juices from the plate into the sauce. Spoon some sauce over the cutlets, cover the skillet, and simmer over medium-low heat for 4 to 5 minutes, until the chicken is hot throughout and the thickest piece again registers 74°C. Turn off the heat and rest uncovered for 3 minutes. Stir in 15 g chopped fresh basil leaves, then squeeze 1 lemon wedge over the skillet. Serve immediately with the remaining 1 lemon, cut into wedges, and scatter the reserved basil over the top. The sauce should be glossy, the chicken tender, and the vegetables bright with a slight bite. | Why: The covered finish gently brings the chicken back to serving temperature, while resting and adding basil and lemon at the end preserve tenderness and freshness.