Description
A flavorful and creamy chicken dish featuring tender chicken fillets cooked with spicy Spanish chorizo, golden corn, and a luscious cream cheese sauce. This recipe combines bold spices like smoked paprika and garlic with a touch of white wine and herbs, delivering a comforting and hearty meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken fillets
- 1 tsp salt (for seasoning chicken)
- 1 tsp black pepper (for seasoning chicken)
- 1 tsp smoked paprika
- 1 tsp garlic powder
Main Ingredients
- 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
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp salted butter
- 1 small onion, finely chopped
- ½ cup dry white wine
- ⅔ cup whole milk, plus extra if needed
- 5.5 ounces cream cheese (Boursin with shallot & chives recommended)
For Serving
- Red pepper flakes, to taste
- 2 tbsp chopped chives
Instructions
- Seasoning: Season the chicken fillets evenly on both sides with 1 teaspoon each of salt, black pepper, smoked paprika, and garlic powder. Set aside to allow the flavors to penetrate.
- Sautéing Chorizo and Corn: Heat 2 tablespoons of olive oil in a non-stick frying skillet over medium-high heat. Add the diced Spanish chorizo and cook for about 3 minutes until it begins to crisp. Stir in the drained corn kernels and cook for 5 minutes or until the corn turns golden brown. Add half of the minced garlic and sauté for an additional 30 seconds. Stir in dried oregano, ½ teaspoon salt, and 1 teaspoon black pepper. Remove this mixture from the skillet, leaving as much grease as possible in the pan for flavor.
- Searing the Chicken: Add 1 tablespoon of salted butter to the skillet and let it melt over medium heat. Place the seasoned chicken fillets in the pan and cook for 5 minutes per side, or until the chicken is fully cooked through and beautifully browned. Cooking time may vary slightly depending on the thickness of the fillets. Remove the chicken from the skillet and place on a clean plate. Cover loosely with foil to keep warm.
- Preparing the Sauce: Using the same skillet, add the finely chopped onion and the remaining minced garlic. Cook over low heat for 1-2 minutes until softened and fragrant. Pour in the dry white wine to deglaze the skillet, scraping the bottom with a wooden spoon to dissolve any browned bits, then simmer for 2 minutes to reduce slightly. Add the whole milk and bring the mixture to a gentle boil. Stir in the cream cheese until fully incorporated, creating a smooth and creamy sauce.
- Simmering Chicken in Sauce: Return the chicken fillets along with any collected juices to the skillet. Cook together for about 5 minutes to allow the chicken to finish cooking and to meld with the sauce. If the sauce is too thick, add a little extra milk to reach desired consistency. Taste the sauce and adjust salt if needed.
- Serving: Spoon the crisped corn and chorizo mixture over or alongside the chicken. Finish the dish by sprinkling red pepper flakes and chopped chives on top for a fresh and slightly spicy kick. Serve hot and enjoy this rich, savory dish!
Notes
- For a milder flavor, opt for a less spicy chorizo or reduce the amount of chorizo used.
- You can substitute the cream cheese with mascarpone or crème fraîche for a different creamy texture.
- If you don’t have white wine, chicken broth or water with a splash of lemon juice can be used instead.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to prevent curdling of the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-inspired
Keywords: creamy chicken, chorizo recipe, corn chicken skillet, Spanish chorizo chicken, easy chicken dinner, creamy sauce chicken
