Creamy Cajun Chicken and Corn Skillet

• 1 1/2 pounds chicken thighs, bone-in, skinless
• 1 teaspoon Cajun seasoning
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Hot sauce, optional

Steps

1. 1 Season chicken thighs with Cajun seasoning, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sear chicken, skin-side down, for 5 minutes per side until golden.
3. 3 Remove chicken and set aside. In the same skillet, sauté onions until softened.
4. 4 Add garlic and cook for another minute until fragrant.
5. 5 Stir in corn, chicken broth, heavy cream, and smoked paprika. Bring to a simmer.
6. 6 Return chicken to the skillet, reduce heat to low, and cook covered for 10 minutes.
7. 7 Garnish with chopped parsley and serve with a dash of hot sauce if desired.
8. 8 Enjoy your creamy Cajun chicken and corn skillet straight from the pan!

Equipment

• Large skillet with lid

Variations

• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use canned corn if fresh is not available.
• Replace heavy cream with coconut milk for a dairy-free option.

Pairings

• Pairs well with a crisp Chardonnay or a cold beer.

Nutrition

Tips

• For a quicker prep, use boneless chicken thighs.
• Feel free to add bell peppers or diced tomatoes for extra veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, stirring in extra broth if needed.

Serving Suggestions

• Pairs wonderfully with a side of garlic bread or a fresh green salad.

FAQ