Ingredients:
- 6 boneless chicken breast halves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 green or 1 red bell pepper, seeded and chopped
- 2 garlic cloves, finely minced
- 1/2 cup dry white wine
- 1/4 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 2 cups corn kernels (about 4 large ears, or frozen and thawed)
- 1/2 pound cherry or grape tomatoes, halved (or a mix)
- 2–3 roma tomatoes, quartered
- 1 tablespoon fresh lime juice
- Feta cheese, crumbled, for garnish
Directions:
This recipe produces tender, pan-seared chicken finished in a bright, tomato-and-corn skillet. Start by combining the oregano, thyme, salt, and black pepper in a small bowl. Season the chicken breasts evenly with this mixture. For even thickness and quick, even cooking, place the seasoned breasts between two sheets of heavy-duty plastic wrap and gently pound them to about 1/2 inch thickness.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and sear them until golden brown on both sides, about 3–4 minutes per side. Remove any excess fat from the pan, but keep the browned bits (fond) in the skillet—they add flavor.
Reduce the heat to medium-high and push the chicken to one side of the skillet. Add the butter to the cleared area along with the chopped onion and bell pepper. Sauté, occasionally stirring and scraping up the fond with a wooden spoon, until the onion becomes soft and begins to turn golden, about 4 minutes. Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant.
Stir in the corn kernels and pour in the white wine, deglazing the pan and loosening any remaining browned bits. Arrange the seared chicken breasts evenly in the skillet so they sit in the sauce and vegetables. Cover the skillet and cook until the corn is just tender-crisp and the chicken is cooked through (juices should run clear and internal temperature should reach 165°F/74°C), about 15–20 minutes depending on thickness.
Remove the lid and add the halved cherry or grape tomatoes and the quartered roma tomatoes. Sauté briefly—about 2 minutes—just until the tomatoes begin to soften and release some juice but still hold their shape. Remove the skillet from the heat and stir in any resting meat juices from the plate and the fresh lime juice to brighten the flavors.
Serve the chicken with the warm tomato-and-corn mixture spooned over the top. Finish with a generous sprinkle of crumbled feta cheese for a salty, tangy contrast. This dish pairs well with steamed rice, creamy polenta, crusty bread, or a simple green salad.
Servings: 4–6
Preparation time: 8 minutes
Total time: 33 minutes
Notes and tips:
– For best results, use fresh corn when in season; frozen kernels work well year-round if thawed and drained.
– If you prefer a non-alcoholic version, substitute the white wine with low-sodium chicken broth and a splash of white wine vinegar for acidity.
– Adjust the herbs to taste: fresh thyme or oregano can be used in place of dried—use about three times the amount of fresh herbs.
– To ensure even cooking, let the chicken rest for a few minutes after cooking; this helps redistribute juices and keeps the meat moist.
– To make this dish ahead, cook through the sauté steps but keep the tomatoes until just before serving to preserve their texture and color.
This simple yet flavorful skillet chicken combines seared chicken breasts with a bright medley of corn and tomatoes, accented by herbs, garlic, and a touch of lime. The addition of feta adds a savory finish that complements the sweet corn and juicy tomatoes. The method is straightforward, making it a great weeknight meal that also works well for casual dinners with guests.