Creamy Chicken with Corn and Chorizo
Creamy chicken with corn and chorizo: A fancy, delicious, and easy one-skillet meal. Ultra-flavorful white wine sauce with Boursin cheese, crisped corn, and crunchy chorizo. A 30-minute knockout dinner for everyone to enjoy!
Equipment
- Large Skillet I like cast-iron, it goes from stove/oven to table)
Ingredients
- 4 chicken fillets
- 1 tsp salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 2 tbsp. olive oil
- 5.5 oz. spicy Spanish chorizo diced
- 9 oz. canned corn kernels drained
- 2 garlic cloves minced divided
- dried oregano
- 1 tbsp. salted butter
- 1 small onion finely chopped
- ½ cup dry white wine
- ⅔ cup whole milk
- 5.5 oz. cream cheese I used Boursin with shallot & chives
- red pepper flakes for serving
- 2 tbsp. chopped chives for serving
Instructions
- 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 ½ of the minced garlic, cook for 30 seconds. Stir in 1 tsp oregano, ½ 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.
- 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!
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