Description
A delightful dish that combines sweet and tangy flavors with juicy chicken and fresh corn, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 4 pieces of bone-in, skin-on chicken thighs
- 2 cups fresh corn kernels (about 4 ears of corn, or you can use frozen corn)
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook for an additional 5 minutes. Remove from skillet.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Add fresh corn kernels to the skillet and cook for 3-4 minutes until tender.
- Mix balsamic vinegar, maple syrup, and thyme in a small bowl, then pour over the corn in the skillet.
- Return the seared chicken thighs to the skillet, skin-side up, and spoon corn and glaze over the chicken.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through (internal temperature of 165°F/75°C).
- Remove from heat, let rest for a few minutes, and serve topped with corn mixture and remaining glaze.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or stovetop until heated through.
- Freeze in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with corn
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Maple Balsamic Chicken, Skillet Chicken, Corn Recipe, Quick Dinner