Creamy chicken with corn and chorizo. If it’s possible to upstage a chicken meal, this dish comes close. An ultra flavorful white wine sauce made extra creamy with Boursin cheese, finished off with crisped corn and crunchy chorizo. Fancy looking, delicious and super easy to make. Plus, it’s a complete meal made in one skillet. A 30-minute knock out dinner that everyone will love!
This dish will bring tons of flavor to your chicken dinner. The sweetness of caramelized corn and spicy Spanish chorizo is balanced by the brightness of the Boursin cream cheese. We cook the chicken in chorizo grease to keep it extra flavorful and make a delicious pan sauce, this way the flavors melt and deepen. When you have a sauce this good, any excuse to make it is allowed. Luckily, this chicken dinner is extremely easy to prepare. It makes it perfect for company or just a comforting meal for a night in. Serve this skillet chicken over orzo, mashed potatoes or creamy polenta…and don’t forget to add a green side.
Let me guide you through the recipe with this step-by-step VIDEO.
-make this recipe with chicken breast fillets, boneless/skinless chicken thighs or turkey fillets
-you can use canned or frozen corn, but if you have them on hand you should definitely use those delicious cobs of summer corn
-serve over orzo, mashed potatoes, cauliflower, pasta, crusty bread or creamy polenta
-add a green side drizzled with olive oil and balsamic vinegar
-if you feel like it, you could use shrimp instead of chicken
-can’t find Spanish chorizo? Use smoked bacon and add some extra red pepper flakes
-swap white wine for chicken broth
More chicken skillet recipes, please!
- 4 chicken breast fillets
- 150 g (5.3 oz) spicy Spanish chorizo, cut into cubes
- 250 g (8.8 oz) canned corn kernels, drained
- 150 g (5.3 oz) cream cheese, I used Boursin with shallot & chives
- 120 ml (1/2 cup) dry white wine
- 160 ml (2/3 cup) whole milk
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp salted butter
- spices: salt, black pepper, smoked paprika, garlic powder, oregano
- red pepper flakes, for serving
- 2 tbsp chopped chives, for serving
Season chicken fillets with 1 tsp each: salt, black pepper, smoked paprika and garlic powder. Set aside.
Heat oil in a non-stick frying skillet over medium high heat. Add chorizo, cook for 3 minutes until it starts to get crispy. Stir in corn, cook for 5 minutes or until the corn is golden. Add 1/2 of the minced garlic, cook for 30 seconds. Stir in 1 tsp oregano, 1/2 tsp salt and black pepper. Remove from skillet, leaving as much grease as possible in the skillet.
Add butter to the skillet, let it melt. Add chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
In the same skillet. Add onion and the remaining garlic, cook over low heat, about 1-2 minutes. Pour in white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Add milk and bring to a boil. Stir in cream cheese and return the chicken together with the released juices to the skillet. Cook until the chicken is cooked through, about 5 minutes. If needed, add milk to thin out the sauce. Taste, and adjust salt.
Top with crisped corn and chorizo, sprinkle with red pepper flakes and extra black pepper. Enjoy!