Creamy Basil Chicken Skillet with Corn and Tomato

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

4 boneless, skinless chicken breasts (about 1 3/4 lb. total)

Kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil, divided

1 sweet onion, halved and thinly sliced lengthwise

2 c. cherry tomatoes, halved

4 cloves garlic, minced

1/2 tsp. crushed red pepper flakes

3 c. fresh or frozen corn kernels (from about 4 ears)

1/2 c. heavy cream

1/2 c. fresh basil leaves, chopped

1/4 c. finely grated Parmesan

Instructions

Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown on each side, 10 to 12 minutes total. Transfer chicken to a plate.

Reduce heat to medium. Cook onion and 1 tablespoon oil, stirring occasionally, until onion is tender and light golden, 3 to 5 minutes. Add tomatoes, garlic, red pepper flakes, and 1 teaspoon salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes just begin to soften in places, about 1 minute.

Stir in corn and cream. Bring to a boil over high heat, then reduce heat to medium. Nestle chicken into corn mixture and scrape any accumulated juices into skillet. Cover and reduce heat to medium-low. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165º, 4 to 6 minutes.

Remove pan from heat and uncover. Top with basil and Parmesan.