Ingredients

4 chicken fillets

1 tsp salt (divided)

1 tsp black pepper (divided)

1 tsp smoked paprika

1 tsp garlic powder

2 tbsp olive oil

5.5 ounces spicy Spanish chorizo, diced

9 ounces canned corn kernels, drained

2 garlic cloves, minced (divided)

1 tsp dried oregano

1 tbsp salted butter

1 small onion, finely chopped

½ cup dry white wine

⅔ cup whole milk

5.5 ounces cream cheese (such as Boursin with shallot & chives)

Red pepper flakes (for serving)

2 tbsp chopped chives (for serving)

Instructions

Step 1: Season the chicken fillets evenly on both sides with 1 teaspoon each of salt, black pepper, smoked paprika, and garlic powder. Set them aside while you prepare the other ingredients.

Step 2: Heat the olive oil in a non-stick frying skillet over medium-high heat. Add the diced chorizo and cook for about 3 minutes until it starts to get crispy. Stir in the drained corn and cook for another 5 minutes until the corn turns golden. Add half of the minced garlic and cook for 30 seconds. Stir in dried oregano, ½ teaspoon salt, and some black pepper. Remove the chorizo and corn mixture from the skillet, leaving as much grease as possible in the pan.

Step 3: Add the salted butter to the same skillet and allow it to melt. Place the seasoned chicken fillets in the skillet and cook for about 5 minutes on each side, or until fully cooked through and nicely browned. Cooking time may vary depending on chicken size. Once cooked, remove the chicken and place it on a clean plate. Cover with foil to keep warm.

Step 4: In the same skillet, add the finely chopped onion and the remaining minced garlic. Cook over low heat for 1 to 2 minutes until softened. Pour in the dry white wine to deglaze the pan, stirring with a wooden spoon to dissolve any browned bits stuck to the bottom. Let the wine simmer for about 2 minutes.

Step 5: Add the whole milk and bring the mixture to a gentle boil. Stir in the cream cheese until it’s fully melted and the sauce is smooth.

Step 6: Return the cooked chicken fillets to the skillet along with any juices released. Simmer everything together for about 5 minutes to let the flavors meld and ensure the chicken is warmed through. If the sauce is too thick, add a little more milk to reach your desired consistency. Taste and adjust seasoning with salt if needed.

Step 7: To serve, spoon the crispy chorizo and corn mixture on top of the chicken. Sprinkle with red pepper flakes and chopped chives for a fresh, spicy finish. Enjoy your creamy chicken with corn and chorizo!

Tips & Variations

Use smoked paprika for a deep smoky flavor, or substitute with regular paprika if unavailable.

Swap the cream cheese for mascarpone or ricotta for a milder, creamier sauce.

For extra freshness, add a squeeze of lemon juice before serving to brighten the sauce.

If you prefer less spice, use a mild chorizo or reduce the red pepper flakes.

FAQs

Can I use chicken thighs instead of fillets?

Yes, boneless chicken thighs work well and tend to stay juicier. Adjust cooking time accordingly to ensure they’re fully cooked.

What can I substitute for white wine?

You can replace white wine with chicken broth or a mixture of water and a splash of white wine vinegar for acidity if you prefer a non-alcoholic option.