Fresh corn on the cob. Butter. Garlic. Bacon. I mean, how could you not enjoy this dinner? This chicken dinner takes less than an hour to make on the stovetop, and it's a perfect summer dinner. Salty bacon, creamy sauce, savory chicken, and sweet corn. This is definitely a recipe I'll be making again soon!
I'm definitely not a hot weather person, but I will definitely take the produce that comes with the warm summer months. Fresh corn on the cob is always a favorite. I tried this recipe the other day, made a few tweaks, and was happily fed.
This recipe is a definite keeper. It's hearty, creamy, and delicious. It's also simple, fast and a great weeknight dinner. The chicken is moist and flavorful, combined with a delicious sauce. I loved the fresh corn in this recipe, but you could also sauté some spinach or zucchini and put that in.
This really is a delicious dinner, filled with incredible flavors and textures. Salty bacon, creamy sauce, savory chicken, and sweet corn. This is definitely a recipe I'll be making again soon!
1/2 lb. orzo pasta
3-4 boneless, skinless chicken breasts (about 1.5 lbs.)
3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped thyme
salt and pepper
1/4 cup all-purpose flour
4 slices bacon, chopped
small yellow onion, diced
2 tablespoons butter
4 ears corn, kernels removed (or 2 cups frozen)
2-3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated parmesan
fresh basil
Rub chicken with 1-2 tablespoons of olive oil. Season with the thyme, salt and pepper. Toss chicken in flour to coat. Set chicken aside.
Heat a large skillet over medium high heat. Cook the bacon until browned and crisped. Remove bacon from pan and place on paper towels to drain grease. Remove most of the grease from the pan, leaving about 1-2 tablespoons.
Add chicken to the pan and sear on each side. This will take about 5 minutes per side.
While chicken is searing, start making orzo pasta according to package directions.
Once chicken is seared, remove from pan and add remaining tablespoon of olive oil. Add chopped onion and cook until translucent. Add butter, corn, garlic, and red pepper flakes. Sauté and cook another 5 minutes.
Reduce heat to medium low and add chicken broth. Add chicken to the skillet. Increase heat to medium and bring mixture to a simmer. Let simmer for about 10-15 minutes until chicken is cooked through. Add heavy cream and parmesan and stir. Heat until just warmed. Stir in orzo. Top with basil and enjoy!
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