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–+ servings
Creamy Chicken with Corn and Chorizo

Creamy Chicken with Corn and Chorizo for a Cozy Night In

A deliciously creamy chicken dish featuring sweet corn and spicy chorizo, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 fillets Chicken Fillets or boneless thighs for extra tenderness
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Smoked Paprika or sweet paprika as a milder substitute
  • 1 teaspoon Garlic Powder fresh garlic can also work
  • 2 tablespoons Olive Oil or vegetable oil
For the Flavor Base
  • 200 grams Spicy Spanish Chorizo or chicken sausage for a lighter option
  • 1 can Canned Corn Kernels or frozen corn
  • 2 cloves Garlic Cloves freshly minced
  • 1 teaspoon Dried Oregano or fresh oregano
  • 1 small Onion or shallots
For the Sauce
  • 2 tablespoons Salted Butter or unsalted butter
  • 1/2 cup Dry White Wine or chicken broth
  • 1 cup Whole Milk or half-and-half
  • 150 grams Boursin Cheese or regular cream cheese
For Serving
  • 1 teaspoon Red Pepper Flakes optional
  • 2 tablespoons Chopped Chives or green onions

Equipment

  • Non-stick skillet

Method
 

Directions
  1. Season the chicken fillets with salt, black pepper, smoked paprika, and garlic powder to taste. Set aside.
  2. Heat a skillet over medium-high heat and add olive oil. Cook the diced chorizo for about 3 minutes until crispy.
  3. Stir in the drained corn kernels and cook for about 5 minutes. Add half of the garlic and oregano, then remove the mixture, keeping the grease in the skillet.
  4. In the same skillet, melt the butter and add the seasoned chicken. Cook for about 5 minutes on each side until browned and cooked through.
  5. Reduce heat and sauté chopped onion and remaining garlic for 1-2 minutes. Add white wine, let simmer for 2 minutes.
  6. Add whole milk and bring to a gentle boil. Stir in Boursin cheese until melted and smooth.
  7. Return the chicken to the skillet, submerging in the sauce. Simmer for an additional 5 minutes.
  8. Top with the reserved corn and chorizo mixture, sprinkle with red pepper flakes and chives before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.

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