Skillet Chicken Thighs With Brown Butter Corn

By Melissa Clark

Published Aug. 24, 2022

Skillet Chicken Thighs With Brown Butter Corn
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
30 minutes
Rating
5(1,510)
Comments
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This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked first before the corn kernels are added to sauté in the drippings, seasoned with garlic, thyme and plenty of brown butter. Finished with torn basil, lime juice and scallions, it walks the line between rich and sweet, and tangy and fresh — all in under 30 minutes.

Featured in: This Easy One-Pan Chicken Recipe Has a Trick Up Its Sleeve

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Ingredients

Yield:4 servings
  • 4skinless, boneless chicken thighs (about 1¼ pounds)
  • Salt and freshly ground black pepper
  • 2garlic cloves, finely grated or minced
  • 1teaspoon fresh thyme leaves
  • 1tablespoon extra-virgin olive oil
  • 3tablespoons unsalted butter
  • 1½cups fresh or frozen corn kernels (from 1 to 2 ears; see Tip)
  • ½cup torn basil leaves
  • Lime wedges, for serving
  • 2scallions, thinly sliced, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

393 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 19 grams protein; 519 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.

  2. Step 2

    Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.

  3. Step 3

    Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.

  4. Step 4

    Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

Tip
  • The least messy way to cut the kernels off an ear of corn is to lay the ear flat on a cutting board and slice off the kernels, turning the cob as you go. Keeping it flat helps prevent the kernels from flying all over the kitchen.

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Ratings

5 out of 5
1,510 user ratings
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Comments

Jude

Sprinkle flour on both sides of the thighs before browning. Add .5-1 c. liquid (wine, broth, water) when adding the corn, You'll get a nice thickened sauce in which to enjoy the chicken and fresh corn. Since it's the season can also add fresh cherry tomatoes cut in half, but they will take a bit more time than the corn so add before (and add less liquid per above).

Jennifer

Just a month ago I read about using a bundt pan as a base to cut corn kernels off the cob. I've tried it several times now, and it works well -- the kernels fall into the bundt pan, and then you transfer them to a skillet.

VJBortolot

I am blessed at age 78 w/ low cholesterol and clean arteries, So I would keep the skin and bones, saute skin-down till crispy and turn to finish. Then proceed browning the 2 Tb butter and finishing the dish as written. Or remove skin and cut it into bits, add a little water and fry up to make schmaltz to start. Remove the crispy skin bits for a garnish at the end and saute the thighs in the fat. Proceed as in the recipe.

ClaudiaJo

Delicious! Made as written. Thank you for another quick, easy and yummy recipe.

Joseph Robert "Bob"

although it's sometimes silly to post about big modifications to these recipes, in this case I think the original recipe is certainly good food for thought and encourages creativity! I used frozen corn ribs in the skillet. they were already flavored with pepper and olive oil I also turned it into a braise, seasoning with a chicken dry rub and using IPA beer as a braising liquid adding a bit of pollo tomato instant bouillon. Everything turned out so well! I think the corn riblets had the effect of thickening the sauce and the braising liquid allowed me to cook for longer (it was about 30 minutes covered and untouched, then more after taking the cover off) cheers everyone! loved reading the comments

Elemcee

I'm going with less butter next time. I love me some butter, but this was too much, even for me! Can't wait to make it in summer with fresh corn!!

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