Louisiana Chicken and Corn 🌽🍗

Overview:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories per Serving: 493.9

Description:

This delightful Louisiana Chicken and Corn recipe was born out of a stroke of culinary improvisation, inspired by a mishap while preparing Louisiana Pepper Chicken. When faced with spoiled green peppers and missing ingredients, a dash of creativity led to the creation of this savory dish, much to the delight of DH (Dear Husband). Bursting with Cajun flavors and wholesome ingredients, this dish is a surefire crowd-pleaser, perfect for a quick and satisfying meal any day of the week!

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Ingredients:

• 6 boneless, skinless chicken breast halves
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/3 cup flour
• 1/4 cup canola oil
• 1/2 onion, diced
• 1 1/2 cups corn kernels
• 3 tablespoons fresh parsley, chopped
• 3 cups chicken broth
• 1 1/2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried thyme leaves
• 1 tablespoon cornstarch mixed with water
• 4 cups cooked rice
• 1 green onion, chopped
• Red pepper sauce (optional, for serving)

Instructions:

1. Prepare the Chicken:

   • Rinse and dry the chicken breast halves.

2. Season the Chicken:

   • In a small bowl, combine the salt, cayenne pepper, and flour.
   • Dust the chicken breast halves with the flour mixture, coating them evenly.

3. Cook the Chicken:

   • Heat the canola oil in a large skillet over medium heat.
   • Add the seasoned chicken breast halves to the skillet.
   • Cook until browned on both sides and no longer pink in the center.
   • Transfer the cooked chicken to a serving platter and keep warm in a low oven.

4. Prepare the Corn Mixture:

   • In the same skillet with the drippings from the chicken, add the diced onion, corn kernels, and chopped parsley.
   • Cook and stir for about 3 minutes, or until the onion is lightly browned.

5. Assemble the Dish:

   • Spoon the corn mixture over the cooked chicken on the serving platter.

6. Prepare the Sauce:

   • Increase the heat to high under the skillet.
   • Add the chicken broth, lemon juice, dried basil, and dried thyme leaves to the skillet.
   • Cook until the liquid is reduced by about half.

7. Thicken the Sauce:

   • Stir in the cornstarch mixture and continue stirring until the sauce thickens.

8. Serve:

   • Place a portion of cooked rice on each plate.
   • Top the rice with a chicken breast half and spoon some of the corn mixture over the chicken.
   • Drizzle some of the sauce over the chicken and corn.
   • Garnish with chopped green onion.
   • For an extra kick, serve with a few drops of red pepper sauce on the side.

Nutritional Information:

• Calories: 493.9 per serving
• Fat: 13.5g
• Saturated Fat: 2.1g
• Cholesterol: 75.5mg
• Sodium: 619.4mg
• Carbohydrates: 60.5g
• Fiber: 3g
• Sugar: 1g
• Protein: 32.8g

Serving Suggestions:

This Louisiana Chicken and Corn dish pairs beautifully with a crisp green salad dressed in a tangy vinaigrette. For a complete meal, serve alongside warm, crusty bread or cornbread muffins. Don’t forget to have extra red pepper sauce on the table for those who like an extra kick of heat!

Tips and Tricks:

• To save time, you can use pre-cooked chicken or rotisserie chicken and simply prepare the corn mixture and sauce to serve over the chicken.
• Feel free to customize the spice level to your liking by adjusting the amount of cayenne pepper in the recipe.
• For added flavor, consider marinating the chicken breast halves in Cajun seasoning or garlic-infused olive oil before cooking.

Enjoy this Louisiana-inspired culinary creation, bursting with flavor and sure to become a favorite in your household!