Creamy Corn and Zucchini Chicken Skillet Recipe

Instructions

1. 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. 2.2. 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. 3.3. 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. 4.4. 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. 5.5. 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 regular 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.