Community recipe
Skillet Chicken with Creamy Corn Rice and Bright Tomato Relish
Golden-seared chicken nestles into creamy, sweet-corn rice, finished with a fresh tomato, lemon, and parsley relish for a lively contrast. A one-pan, family-friendly dinner with a little extra brightness in every bite.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 1 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tbsp olive oil
- 1.25 lb chicken thighs, boneless, skinless
- 1 yellow onion, small, peeled and finely diced
- 2 garlic cloves, minced
- 1 tbsp unsalted butter
- 1.5 cup corn kernels, thawed and drained if frozen
- 1 cup long-grain white rice
- 1.75 cup low-sodium chicken broths
- 0.33 cup heavy cream
- 1 cup cherry tomato, rinsed, dried, and halved
- 2 tbsp fresh parsleies, rinsed, dried, and chopped
- 1 lemon, juiced; use 1 tbsp juice
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Season and sear the chicken
Set a large, deep skillet with a lid and a clean plate beside the stove. Pat the chicken dry with paper towels; do not rinse it. Season all over with 1 tsp kosher salt and ¼ tsp ground black pepper. Heat 1 tbsp olive oil in the skillet over medium-high heat until it shimmers, about 1 minute. Add 1¼ lb boneless, skinless chicken thighs in a single layer and sear for 3–4 minutes per side, until well browned but not necessarily cooked through. Transfer to the plate; leave the browned bits in the pan. | Why: Searing builds savory flavor that will enrich the rice.
- 02
Soften the aromatics and corn
Reduce the heat to medium. Peel and finely dice 1 small yellow onion and mince 2 garlic cloves. Add 1 tbsp unsalted butter to the skillet; once melted, stir in the onion and cook for 3–4 minutes, until softened and translucent. Stir in 1½ cups corn kernels (thawed and drained if frozen) and the garlic; cook for 2 minutes, stirring, until fragrant and the corn is hot. Scrape up the browned bits as you stir. | Why: Softening the onion and warming the corn gives the rice a sweet, aromatic base.
- 03
Simmer the rice
Stir 1 cup long-grain white rice into the corn mixture for 1 minute, coating the grains. Pour in 1¾ cups low-sodium chicken broth and stir, scraping the skillet bottom. Bring to a gentle boil over medium-high heat, about 2–3 minutes. Cover, reduce the heat to low, and simmer for 15 minutes without lifting the lid. The rice should be nearly tender and most of the liquid absorbed. | Why: A covered, steady simmer cooks the rice evenly while it absorbs the pan’s savory flavors.
- 04
Make it creamy and finish the chicken
Uncover and stir in ⅓ cup heavy cream. Nestle the seared chicken and any juices from the plate into the rice. Cover and cook over low heat for 6–9 minutes, until the rice is tender and the thickest part of each thigh registers at least 165°F (74°C) on an instant-read thermometer. If the rice is still firm, add a splash of water, cover, and cook 2–3 minutes more. Remove the skillet from the heat and let it stand covered for 5 minutes; the rice will settle into a creamy consistency. | Why: The cream makes the rice velvety, and the covered finish cooks the chicken through without drying it out.
- 05
Add the fresh tomato relish and serve
While the skillet rests, rinse and dry 1 cup cherry tomatoes, then halve them. Rinse and dry 2 tbsp fresh parsley, then chop it. Cut 1 lemon and squeeze out 1 tbsp lemon juice. Toss the tomatoes, parsley, and juice in a small bowl with the remaining ¼ tsp kosher salt. Spoon the relish over the chicken and creamy corn rice and serve warm straight from the skillet. | Why: The cool, tart relish cuts through the creamy rice and brightens each savory bite.
