Best 3 Sautéed Chicken Breasts With Fresh Corn Shallots And Cream Recipes

Indulge your taste buds in a culinary journey with our sautéed chicken breasts recipe, where succulent chicken breasts dance harmoniously with crisp corn shallots and a velvety cream sauce. This delectable dish is a symphony of flavors, textures, and colors, sure to tantalize your senses and leave you craving more. With its easy-to-follow steps and readily available ingredients, this recipe promises to transform your kitchen into a haven of culinary magic, making you the star of any dinner party or family gathering.

Let's cook with our recipes!

SKILLET CHICKEN WITH CREAMED CORN

Skillet chicken with creamed corn image

Skillet chicken with creamed corn is an easy weeknight dinner that's ready in just 25 minutes.

Categories Chicken

Time 25m

Number Of Ingredients 8

Ingredients

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch wide strips
1/4 cup white whole wheat flour (see notes)
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 (14 oz.) can cream-style corn
1/2 cup yellow corn (fresh, frozen or canned, see notes)

Steps:

Combine flour, salt, pepper and paprika in a shallow dish.
Coat chicken on both sides with the flour mixture.
Melt butter in a large nonstick skillet over medium-high heat.
Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it's cooked through, 7-10 minutes more.
Remove the chicken to a plate and cover to keep warm.
Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER

Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Tips:

Select the Right Chicken Breasts: Choose boneless, skinless chicken breasts that are of uniform thickness. This will ensure even cooking.
Pound the Chicken Breasts: Pounding the chicken breasts helps to tenderize them and reduces the cooking time.
Season the Chicken Breasts Liberally: Don't be afraid to season the chicken breasts generously with salt and pepper. This will help to develop flavor.
Sear the Chicken Breasts in Hot Oil: Searing the chicken breasts in hot oil helps to create a golden-brown crust and lock in the juices.
Cook the Chicken Breasts Until Done: Use a meat thermometer to ensure that the chicken breasts are cooked to an internal temperature of 165°F (74°C).
Add the Vegetables and Cream: Once the chicken breasts are cooked, add the corn, shallots, and cream to the skillet. Simmer until the vegetables are tender and the sauce has thickened.
Serve Immediately: Serve the chicken breasts with the corn and cream sauce over rice, pasta, or mashed potatoes.

Conclusion:

This recipe for Sautéed Chicken Breasts with Fresh Corn, Shallots, and Cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are tender and juicy, the vegetables are fresh and flavorful, and the sauce is creamy and rich. Serve this dish with your favorite sides for a complete and satisfying meal.