Description
Crispy, juicy chicken thighs served over creamy corn with a spicy jalapeño kick, creating a comforting dish with just the right amount of heat.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups corn kernels
- 1 jalapeño, finely diced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
Instructions
- Preheat the oven to 200°C.
- Season the chicken thighs with salt and black pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken thighs skin-side down until golden and crispy.
- Flip the chicken and transfer the skillet to the oven.
- Bake for 20–25 minutes until fully cooked.
- Remove the chicken from the skillet and set aside.
- Reduce heat to medium and add butter to the skillet.
- Sauté garlic and jalapeño until fragrant.
- Add corn, chicken broth, and heavy cream.
- Simmer until slightly thickened.
- Stir in Parmesan cheese until creamy.
- Serve the chicken thighs over the jalapeño creamed corn.
Notes
Adjust the heat by keeping or removing the jalapeño seeds depending on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 6g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
Keywords: chicken thighs, jalapeño creamed corn, creamy chicken, spicy chicken thighs