Skillet Corn & Chicken
Submitted by cjoss
Browned chicken breasts simmered in golden corn soup with broccoli florets and melted cheddar cheese. A creamy, cheesy one-skillet dinner ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minCreamy corn soup, tender chicken, crisp broccoli, and a blanket of melted cheddar. That’s a weeknight win right there.
Boneless chicken breasts get browned in butter, then simmer in a sauce made from golden corn soup, milk, and black pepper alongside broccoli florets that stay crisp-tender.
The cheddar melts right into the sauce, making everything rich and gooey without a separate cheese sauce step.
Garnish with tomato wedges and a sprig of fresh thyme if you want to dress it up.
Kitchen Tips
- Brown the chicken well before adding the sauce. That golden crust adds flavor you won’t get from just simmering
- Keep the heat low once the broccoli goes in. You want tender-crisp florets, not mushy green mush
- Stir often during the covered simmer to prevent the corn soup from sticking to the bottom
- Sharp cheddar melts just as well as mild and brings more punch to the sauce
Ingredients
Directions
In skillet, cook chicken 10 minutes or until browned in hot butter or margarine.
Remove; set aside.
Spoon off fat.
In skillet, combine remaining ingredients.
Heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often.
Garnish with tomato wedges and fresh thyme if desired.
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