30-Minute Creamy Chicken, Corn and Tomato Skillet

Servings: 4 servings

Time:

Ingredients:

4 chicken breasts

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 sweet onion, halved and thinly sliced

2 pints cherry tomatoes

2½ cups fresh corn kernels

⅓ cup heavy cream

½ teaspoon crushed red-pepper flakes, or more to taste

⅓ cup basil leaves, roughly chopped

Directions:

1. Season the chicken with salt and pepper. In a large skillet, heat the oil and butter over medium heat. Add the chicken and sear until well browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.

2. Add the onion to the skillet and cook until translucent, about 5 minutes. Add the tomatoes and cook until the skins are wrinkled and the tomatoes have softened, 7 to 8 minutes.

3. Stir in the corn, cream and red-pepper flakes. Place the chicken back in the skillet and bring the cream to a simmer. Cook until the cream mixture reduces slightly and the chicken is heated through, about 4 minutes. Garnish with basil.