Chicken with Brown Butter Corn and Bacon
This skillet combines pan-fried chicken cutlets, crisp bacon, and sweet kernels of corn in a deliciously simple brown butter pan sauce.
Ingredients
- 2-3 strips bacon
- 4 boneless, skinless chicken breasts sliced or pounded thin
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 3 Tablespoons butter
- 1 cup corn kernels fresh or frozen
- 1/2 cup low-sodium chicken broth dry white wine, or water
- juice of 1/2 lime
- small handful fresh basil and/or thyme leaves
- green onions optional for serving
Instructions
- Place a large skillet over medium-high heat. Add bacon and cook until browned and crisp. Remove to a plate and crumble or chop into small pieces. Leave bacon fat in the pan.2-3 strips bacon
- While the bacon cooks, sprinkle the chicken breasts on both sides with garlic powder, thyme, and a generous sprinkle each of salt and pepper.4 boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon dried thyme, kosher salt and black pepper
- Place flour on a shallow plate. Dredge each piece of chicken through it to coat on both sides, shaking gently to remove excess flour.1/4 cup all-purpose flour
- After removing the bacon, add chicken to the skillet and cook for 3-4 minutes on each side, until cooked through. Add a small pat of the butter if the pan starts to look dry. Remove chicken and set aside with the bacon.
- Reduce heat to medium, then add the butter. Cook, swirling occasionally, until it forms a gentle foam, then subsides, leaving a nutty, toasty smell and brown flecks in the butter. Watch carefully that it does not start to burn.3 Tablespoons butter
- Once the butter is browned, quickly stir in the corn, followed by the broth, wine, or water. Cook for 5-8 minutes, until the corn is tender and the liquid is noticeably reduced. Stir in the lime juice, then sample and season with more salt, pepper, and lime to taste.1 cup corn kernels, 1/2 cup low-sodium chicken broth, juice of 1/2 lime
- Return chicken to the pan and sprinkle bacon on top. Cook for 2-3 minutes to meld the flavors and warm the chicken back through. Add fresh herbs and green onions, serve, and enjoy.small handful fresh basil and/or thyme leaves, green onions
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Notes
- Prefer no Bacon?: Just leave it out and start by cooking the chicken in 1 Tbsp. butter + 1 Tbsp. olive oil instead. You can reduce the amount of butter you add in later, if you like.
- Prefer Gluten-Free?: Omit the dredging step, or use almond flour.
- Don’t Overcook: An instant-read thermometer is one of my most reached for kitchen tools; it completely eliminates guesswork. Remove chicken as soon as it hits 165°F inside and it will stay tender and juicy.
- Storage: Leftovers keep well in the fridge for 3-4 days. When warming it back up, I always recommend microwaving chicken at 50% power to avoid drying out.
Nutrition Estimate
Calories: 297 kcal, Carbohydrates: 9 g, Protein: 27 g, Fat: 17 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.4 g, Cholesterol: 102 mg, Sodium: 365 mg, Potassium: 536 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 328 IU, Vitamin C: 2 mg, Calcium: 17 mg, Iron: 1 mg