20-Minute Creamy Skillet Chicken (for Sarah)
Sarah from Atlanta, this one’s for you! After those late meetings, you need a quick meal that’s faster than takeout. This 20-Minute Creamy Skillet Chicken with Corn, Tomato & Basil is your new go-to for hectic evenings. It’s packed with fresh flavors and comes together in a snap.
You’ll love how easy this dish is to make. With just a few simple steps, you can have a tasty dinner on the table in no time. The creamy sauce, tender chicken, and colorful veggies make it both satisfying and pretty to look at. Say goodbye to stress and hello to a yummy meal that’ll make your busy nights a breeze!
Exact Ingredients List
Here’s what you’ll need to whip up Sarah’s quick and tasty skillet chicken:
- 1 pound chicken cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 ears of corn, kernels cut off
- 1 large tomato, chopped
- 1 large garlic clove, grated
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 1/4 cup fresh basil, chopped
- Chives for garnish (optional)
You’ll love how these simple ingredients come together to make a creamy, flavorful dish. The corn adds sweetness, while the tomato brings a touch of acidity. Fresh basil gives it a lovely aroma.
Remember to have your seasonings ready before you start cooking. This will help you move quickly through the recipe. Feel free to adjust the salt and pepper to your taste.
Instructions
Get your skillet ready! Season the chicken with salt and pepper. Heat some oil in the pan over medium-high heat.
Cook the chicken for about 5-7 minutes, flipping once. You’ll know it’s done when it’s no longer pink inside. Set it aside on a plate.
Now for the fun part! Add more oil to the pan with corn, tomato, and garlic. Cook until the tomatoes start to break down.
Turn up the heat and pour in the wine. Let it bubble away for 2 minutes, scraping up any tasty bits from the bottom.
Lower the heat and stir in sour cream and any chicken juices. Let it simmer for 2 minutes.
Put the chicken back in the pan and add basil. Give it a good stir to coat everything.
Your dish is ready! Serve the chicken with the yummy sauce on top. Sprinkle some chives if you’re feeling fancy.
Possible Substitutes List & Recipe Variations
You can easily switch up this dish to suit your tastes or use what’s in your fridge. Here are some ideas:
Protein swaps:
Veggie options:
- Swap corn for diced zucchini or bell peppers
- Use cherry tomatoes instead of a large tomato
No fresh basil? No problem! Try these herbs:
- Fresh parsley
- Dried Italian seasoning
- Fresh thyme
Make it creamy without sour cream:
- Greek yogurt
- Heavy cream
- Coconut milk for a dairy-free version
Don’t have white wine? Try these:
- Chicken broth
- Vegetable stock
- Apple cider vinegar mixed with water
You can also add some extras for more flavor:
- Sprinkle in some grated Parmesan cheese
- Toss in a handful of baby spinach at the end
- Add a pinch of red pepper flakes for heat
Remember, cooking is all about having fun and making the recipe work for you!
Tips, Tricks & Storing
Want to make this dish even faster? Buy pre-cut chicken and frozen corn. You’ll save time on prep without sacrificing flavor.
Short on wine? No problem! Replace it with chicken broth for a non-alcoholic version that’s just as tasty.
Love garlic? Feel free to add an extra clove or two. It’ll give the dish a nice kick.
For a healthier twist, swap the sour cream with Greek yogurt. You’ll get a protein boost and fewer calories.
Got leftovers? Store them in an airtight container in the fridge. They’ll keep for up to 3 days.
To reheat, pop it in the microwave for 1-2 minutes. Or warm it in a skillet over medium heat until it’s hot throughout.
Want to meal prep? Make a double batch and freeze individual portions. They’ll last up to 3 months in the freezer.
To prevent freezer burn, wrap each portion tightly in plastic wrap before putting it in a freezer bag.
