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Main Dishes

Creamy Corn and Zucchini Chicken Skillet

hasan

45 min total · 40 min hands-on · 4 | Time: Prep 15 min, Cook 30 min

Ingredients

  • 1 Medium Zucchini (8 to 10 Ounces), Quartered Lengthwise and Cut Crosswise into 1/4-Inch Thick Pieces (About 2 Cups)
  • 1 1/2 Tsp Kosher Salt, Divided
  • 1 1/2 Lb Boneless, Skinless Chicken Breasts, (3 Medium)
  • 1/4 Tsp Black Pepper, Freshly Ground
  • 1 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 3 Cups Fresh Corn Kernels, (4 to 5 Medium Ears)
  • 3 Cloves Garlic, Minced
  • 2 Tbsp All-Purpose Flour
  • 1 1/2 Cups Whole or 2% Milk
  • 2 Tbsp White Miso Paste
  • 1/4 Cup Fresh Basil Leaves, Coarsely Chopped (1/2 Small Bunch), Plus More for Garnish

Instructions

  1. 1.Toss 1 sliced medium zucchini and 1/2 teaspoon of the kosher salt in a medium bowl until evenly coated. Let sit while you cook the chicken.
  2. 2.Pat 1 1/2 pounds boneless, skinless chicken breasts dry with paper towels. Working with 1 breast at a time, place in a plastic resealable bag and pound with the flat part of a meat mallet or rolling pin until 1/2-inch thick. Season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
  3. 3.Heat 1 tablespoon olive oil in a large 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned and cooked through, 4 to 7 minutes per side. Transfer to a clean cutting board. When cool enough to handle, cut into 1/2-inch thick strips.
  4. 4.Pat the zucchini dry with paper towels. Melt 2 tablespoons unsalted butter in the same skillet over medium heat. Add the zucchini and spread into an even layer. Cook, stirring occasionally, until browned and crisp-tender, 2 to 3 minutes. Add 3 cups corn kernels, 3 minced garlic cloves, and the remaining 1/2 teaspoon kosher salt. Cook until the corn is crisp-tender, about 2 minutes.
  5. 5.Sprinkle the zucchini and corn evenly with 2 tablespoons all-purpose flour and stir to coat. Cook for 1 minute to cook the floury taste out. Stir in 1 1/2 cups whole milk and 2 tablespoons white miso paste. Bring to a boil. Reduce the heat to a simmer and cook, stirring regularly until the miso paste is dissolved, until the sauce is just thickened, about 3 minutes. (It will continue to thicken slightly as it sits.) Remove the skillet from the heat.
  6. 6.Stir the chopped basil into the sauce. Slice the chicken and arrange it over the corn and zucchini. Garnish with more basil and serve.

Notes

Source: the kitchn.