Everyone loves a delicious one skillet meal. They're always so easy to make and the what's even better is it's saving you from doing a gazillion dishes. This one is no exception and even if it took me more than one pot I would make it over and over again. Its that good.
My favorite part about this dish is that its super creamy but not heavy at all. Instead of using heavy cream I used half water and half coconut milk. When the potatoes cook they absorb the water and release some starch to help thicken everything up. You won't even notice that its not heavy cream since there is so much flavor in this dish.
Seared chicken, tender potatoes, sweet corn, fresh basil, and a good squeeze of lemon juice to bring everything to life. I love eating this with bread or pasta... actually, forget the "or". I've been eating this with orzo pasta and focaccia bread to sop up the creamy garlicky and lemony sauce thats left in the bowl! Make this for a quick lunch or dinner any day of the week. I promise you won't regret it.
Seared Chicken w. Creamy Corn & Potatoes
2 tablespoons of oil
1 pound or 2 pieces of chicken breasts
4 -5 waxy potatoes, washed and pat dried
1 cup of coconut milk
1 cup of water
2 - 3 cloves of garlic
1 ear of corn
1/2 a lemon
Handful of basil
Sprinkle of dried aleppo pepper, to taste
Salt and pepper to taste
Start off by prepping all your ingredients. Seasoning the chicken breast by sprinkling on salt and pepper liberally onto both sides of the chicken breast. Set side. Next, cut your potatoes into 2 inch cubes. For small potatoes I cut them into 4 cubes and for larger potatoes I cut them into 6 -8 pieces depending on how large they are. Cut the kernels off the ear of corn and set aside for later.
In a large pan on medium high heat add in 2 tablespoons of oil. Once the oil is starting to smoke just a little add in the chicken breast. Sear for about 3 -5 minutes. Flip to sear the other side for 3 -5 minutes and add in the potatoes. Let those sear as well.
Once the chicken is seared and golden on both sides, take them out and set them aside. Pour in 1 cup of coconut milk, 1 cup of water, and 2 -3 cloves of garlic. Cover and let cook for 15 minutes or until the potatoes are fork tender.
Cut up chicken breast into slices and then add it back into the pot along with the corn kernals. Let everything come back up to temperature by bring up to a boil. Shut off the flame and squeeze over the juice of 1/2 a lemon. Add in a hand full of basil, sprinkle of dried aleppo pepper, and if you think it needs a little more salt and pepper now would be the time to do so. Serve hot with grilled bread or your favorite pasta. For this dish, I ate it with orzo and focaccia bread!