Coriander- and paprika-dusted chicken breast is cooked in a creamy, savory-sweet corn sauce and topped with crispy bacon, toasted corn kernels, and herbs.
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00:00Food entertainment site, Delish.
00:01They really just wanted to post a pretty...
00:04One, two, three, boom!
00:06Hey, everybody. Welcome to Brooks' One Pot.
00:08This is the show where I'm going to teach you guys
00:10how to make our most popular and delicious weeknight dinners
00:14all ready in just one pot, one pan, or one baking sheet.
00:17As an added bonus, I'm going to recommend a song
00:19that you can dance along to while we cook.
00:22A classic hit to go along with your one-pot wonder.
00:25Tonight's dinner is going to become
00:26one of your go-to summertime weeknight dinners.
00:28It's got some seasoned seared chicken,
00:30and it gets smothered in this creamy,
00:32bacon-y toasted corn pan sauce
00:34topped with some herbs and a squeeze of lime juice.
00:37Altogether, it's the kind of thing
00:38that's going to make you want to lick the pan.
00:40And you're at home by yourself,
00:41so nobody's going to judge you if you do that.
00:42♪♪
00:50For this recipe, you only need a couple of things.
00:52Just a 12-inch skillet, a splatter screen,
00:54a cutting board, a couple of measuring spoons,
00:57a fish spatula, and a wooden spoon.
01:00First thing I need to do for, honestly, any one-pot meal
01:03is to get all of my cutting out of the way,
01:04because I don't want to be doing that
01:05while I have stuff going into the pot.
01:07I want everything to be ready to go.
01:09So that means I'm going to cut up all of my aromatics
01:11and all of my proteins, starting, of course, with the corn.
01:15That's the most important part of this whole recipe.
01:17Corn is one of my favorite foods of all time
01:20for so many reasons that I don't have time to list today.
01:23It's one thing that reminds me so much of summer,
01:25so I just thought, I have to have it in here.
01:27And when you're cutting your corn,
01:29I notice, like, a lot of folks love to stand it up tall
01:31like that, which is fine.
01:33That's definitely a way to do it.
01:34I found that when I do it on its side like this
01:37and I have, like, a little flat surface to work on,
01:39it's a lot more stable.
01:40And I'm a clumsy girl, so any chance
01:42to make something more stable, I will take it.
01:44The other thing I love about cutting corn like this
01:47is the fact that it saves you a bowl.
01:48So with this on-its-side method,
01:51you get nice, stable corn cuts,
01:53and then it comes off in clean sheets,
01:55and it doesn't fly everywhere,
01:56so your dog's not, like, licking corn off the floor.
01:59Look at this.
02:00Look at this sheet of corn kernels.
02:02That's so satisfying.
02:05Next, of course, is a shallot.
02:07A little bit milder than regular, like,
02:09yellow or white or red onion.
02:11And I wanted that corn flavor to really,
02:13really shine through and be the star.
02:14So shallot was my allium of choice,
02:17but we also have a little bit of garlic
02:19to back up the shallot.
02:20If you're one of those people that reads a recipe
02:23and sees how many cloves of garlic in it
02:24and doubles it, just know that I'm also that person.
02:27You can't have corn without bacon.
02:29Well, you can, but I decided to not,
02:30so I've got a couple strips of bacon here.
02:33Those are gonna go into the sauce.
02:34I got the bacon out of the freezer just now
02:36because I really am terrified
02:38of slicing slippery bacon personally.
02:40I've had one too many close calls,
02:43so now, before I start slicing my bacon,
02:45I pop it in the freezer for about 15 minutes
02:48to let that fat firm up
02:50so that I can get a nice, clean cut
02:52without my bacon slip-sliding all over the board.
02:55And I can save all 10 of my fingers from getting chopped off.
02:57We're gonna cut this bacon into about half-inch pieces.
03:01You want it to still be visible,
03:02but you don't want it to be like giant chunks of bacon
03:05that you're chewing on.
03:06And last but not least, it's time to do the chicken.
03:09This one, I only need two chicken breasts,
03:11but I like to pick ones
03:12that are a little bit on the bigger side
03:13because we're going to essentially turn them
03:15into chicken cutlets,
03:17and that's gonna start by butterflying them.
03:19And I know you might be looking at me like,
03:21girl, really?
03:22Raw chicken on a wooden cutting board?
03:24But don't fret, it's okay.
03:27A wooden cutting board is actually
03:28one of the more sanitary options,
03:30and it really all just comes down
03:31to how you clean your board.
03:32As long as you're keeping a nice, well-maintained,
03:35properly clean board, you should be fine.
03:38So to get a chicken cutlet,
03:39I'm just going to go into the side of the chicken breast,
03:42into the thickest part,
03:43and just slowly run my knife parallel to the cutting board
03:47until I start to feel it separate.
03:51First, it'll be like a butterfly shape,
03:52and once you get it to that point,
03:53you can sort of just run your knife down the middle
03:56and turn it into two even cutlets.
03:58My main issue with any chicken dish,
04:01especially one-pot chicken dishes, is blandness.
04:04I don't like bland chicken.
04:05You shouldn't like bland chicken.
04:06Nobody should like bland chicken.
04:07So to make sure this chicken is not bland,
04:10I'm going to add a couple of seasonings,
04:12and we're gonna mix them all together
04:14and use that seasoning mix to season all the chicken.
04:17First, I'm gonna do a little bit of coriander
04:20and paprika.
04:21Those are gonna be the main two seasonings
04:22other than salt and pepper, obviously.
04:24The thing I love about this combination
04:27of paprika and coriander is it's a little bit smoky,
04:29it's a little bit earthy.
04:31It's such a great compliment to that smoky bacon
04:33and that really sweet corn,
04:35and it's also born from a really intense desire of mine
04:39to use less, just plain old salt and pepper on stuff.
04:43Salt and pepper is great,
04:44but sometimes you gotta mix it up.
04:45You gotta branch out a little bit.
04:47I'm gonna just season this chicken up on both sides.
04:50I like to do it from a good height above the chicken
04:53so that it's going on there nice and evenly.
04:56Give that a quick flip.
04:58And don't be afraid to use all of the seasoning mix.
05:00I know it's gonna look like a lot,
05:02but if you don't use all of it,
05:03your chicken's gonna be bland,
05:04and then you're gonna be mad at me.
05:06So just use all of it.
05:08All right, now it's time to get cooking, y'all.
05:10The first thing that's gonna go into our skillet is bacon.
05:13I haven't even turned the skillet on yet
05:14because bacon should always start in a cold pan.
05:17So I'm gonna plop that right in.
05:20Then I'm just gonna turn this to medium-ish heat
05:22because I want the fat to start rendering from the bacon
05:24because that's gonna help it get really, really crispy.
05:26To save myself a couple of dishes,
05:28this bacon plate is going to do double duty.
05:31It had the raw bacon on it,
05:32but I'm gonna give it a quick wash
05:33so that I can also use it for when the bacon
05:35comes out of the skillet a little bit later.
05:37So I'm gonna wash this.
05:39This bacon's been cooking for about six or seven minutes now
05:43and I'm gonna go ahead and add half of my corn
05:46to this bacon fat.
05:49What that's gonna do is help the corn start to roast
05:52and get really brown and bring out those really sweet,
05:54corny, toasty, caramelizing notes.
05:56And it's okay if you start to break up
05:58some of those big, adorable corn clumps
06:00that I love so much
06:01because you want each piece of corn
06:02to get their individual browning on.
06:06Oh, okay, I don't know if you guys saw that.
06:08Corn has a tendency, especially fresh corn,
06:10has a tendency to pop a lot while it's cooked,
06:13kind of like, I don't know, popcorn or something like that.
06:15To avoid getting hit in the face.
06:18To avoid getting hit in the face.
06:22Or the eye or something like that with this popping corn.
06:26I'm gonna use a trusty splatter screen.
06:29That's something I would typically use
06:30for like frying chicken or pork chops or fish.
06:32It's super effective for keeping the corn
06:34from hitting you in the face
06:35while you're cooking it like this.
06:36If you don't have one, I think you should invest in one.
06:39This might seem like a superfluous extra dish,
06:42but the truth is, you're saving
06:44pretty much your whole kitchen
06:45because you won't have air and grease splatter
06:48on the ceiling or on your oven hood.
06:50Very much worth the wash.
06:52Worth the wash, I like that.
06:53Ooh, trademark, worth the wash.
06:55This is looking really good.
06:57The bacon is nice and crispy
06:59and the corn has this beautiful golden brown color to it.
07:03So I'm gonna call this pretty much done.
07:05I'm just gonna transfer this whole mixture
07:06to a paper towel lined plate.
07:08This is essentially gonna serve as the topping
07:11for the whole skillet.
07:12So I don't want it to be too burdened with grease.
07:15So that paper towel is gonna help
07:16wick away a lot of that fat.
07:18You could use a slotted spoon for this,
07:19but that's an extra dish.
07:22And instead of doing that,
07:23I'm just gonna drain it a little bit
07:25on the edge of the pot and transfer it to my paper towel.
07:27Left behind in this pan, we have a little bit of bacon fat,
07:30but we also have all of those bits and pieces
07:33from the bacon and corn that are still stuck
07:34to the bottom of the pan.
07:36All that flavor is gonna transfer right to our chicken.
07:39So we're gonna cook that in the leftover bacon fat.
07:42I crank the heat up to medium high
07:44and I'm just gonna drop these cutlets in.
07:47We sliced these pretty thin,
07:48so these are only gonna take
07:50about two to three minutes per side.
07:52And we're gonna flip them
07:53and make sure they're nice and cooked through.
07:54And then that's pretty much it.
07:56These are very quick cooking.
07:57I'm gonna get ready for the next step,
07:59which is transferring the chicken out of the skillet
08:01back to a plate.
08:03Since we already have a plate here,
08:04I'm just gonna wash this.
08:05Just wash as you go.
08:07I'm gonna drop this heat to about medium
08:09and I'm gonna go in with a little bit of butter.
08:11It's about a tablespoon.
08:12Butter's melted, so I'm gonna go in with the shallots
08:15and the rest of the corn.
08:17I'm gonna hit this with a pinch of salt,
08:20just because I like salting at every stage in my recipe.
08:23And I'm gonna let that cook for about two minutes,
08:25just until the shallots start to soften a little bit.
08:27I'm gonna add this garlic in.
08:29We're gonna let that all cook
08:30and get to know each other for a little minute.
08:32And then we're gonna add the chicken.
08:34We're gonna let that all cook
08:35and get to know each other for a little minute.
08:37And I can see some of that paprika
08:38that came off of the chicken.
08:40And it was in that bacon fat that was left in the pan.
08:42And it's gonna start to really flavor
08:44and color the final sauce.
08:46It's gonna give it like a nice, deep, rich,
08:49golden-y brownish color,
08:50which is what we're looking for.
08:51Speaking of golden-y things,
08:53I promised y'all a song to listen to
08:55while you prepare this meal
08:56and I'm gonna deliver on that promise.
08:58Something like this that is so just warm and bright
09:02and it has that beautiful golden color.
09:04It only makes me think of one thing
09:06and that's Golden by my girl, Jill Scott.
09:08That is one of my ultimate feel-good songs.
09:11It's a summer song.
09:11It's a walk outside with your head held high song.
09:14Jill Scott is the kind of artist
09:16that I think of when I need a hug.
09:19It's like R&B, a little bit of soul in there.
09:21And she's got one of the most rich and pure voices
09:25that I've ever heard from any musical artist.
09:27That's Jilly from Philly for you, man.
09:29She'll make you feel good from the inside out.
09:32Every time.
09:33This is starting to smell so good.
09:35You can start to smell that garlic toast a little bit
09:38and my shallots are starting to soften,
09:40which is my sign that it's time to add this wine in.
09:43And I know I won't shut up about the fond
09:45and the flavor bits on the bottom of the pan,
09:47but they're really important.
09:48They're so important that that's honestly
09:50the main reason the wine is going in here.
09:52So we want the wine to deglaze the pan
09:54and dislodge all that flavor from the bottom of it.
09:57So as you pour the wine in, just give it a little stir
10:00and you'll start to see all those bits dislodge
10:02and work their way into our sauce.
10:05We're gonna bring that up to a simmer
10:06and just let it cook for two to three minutes.
10:08I'm gonna go ahead and add in the cream,
10:11some chicken broth,
10:13and some mascarpone cheese all at once.
10:17The reason I picked mascarpone cheese
10:19for this particular recipe
10:20is because I like that extra little bit of sweetness.
10:23You can absolutely use something like cream cheese
10:24or even sour cream would probably work fine
10:27for this as well.
10:28I would say cream cheese is like
10:29the easiest one-to-one equivalent,
10:31but I don't know,
10:32mascarpone just has that little extra something special
10:35that I really wanted in this.
10:37We're just gonna stir that
10:38until it starts to reduce a little bit
10:40and get nice and thick and creamy.
10:42And that mascarpone cheese
10:43should start to melt into the sauce
10:45and really bring everything together.
10:47I'm gonna give this a little time to taste.
10:52Actually, that doesn't need anything.
10:53Oh my gosh, wow, look at me go.
10:55Last thing we need to do
10:56is just get this chicken back in the pan
10:58so we can start taking a bath
11:00in this creamy, corny goodness.
11:02I'm gonna just spoon a little bit
11:03of this sauce over the chicken.
11:06At this point, we're pretty much finished.
11:07Last thing to do is just add that bacon and corn mixture
11:10on top of the chicken
11:11so that we can get that difference in texture
11:13with that crispy bacon
11:14and the nice little pops of sweet corn.
11:16I'm gonna go ahead and plate it up.
11:17I'm gonna turn back to my fish bat for this part
11:20just so I can get the chicken out easily.
11:22Oh my God.
11:23And then I'm gonna use my spoon
11:25to get some of that extra sauce that's in the pan
11:27because that's honestly what we're all here for.
11:29We're here for this creamy sauce.
11:30Nobody comes to the dinner table for chicken.
11:32They come for the bacon-y sauce.
11:34And last but not least, I've got some herbs.
11:37And when it comes to the herbs for this dish,
11:38you can go one of two ways.
11:40I love the way basil tastes in this
11:42and I love the way cilantro tastes in this.
11:44Honestly, a lot of times I would do them separately
11:46because I don't really feel like being bothered
11:47with chopping up two herbs.
11:48But today, I was feeling real good.
11:50So I'm using both.
11:50I'm using basil and cilantro.
11:52This is gonna be like a symphony and I'm very excited.
11:55It's time to eat.
12:00It's been a long day.
12:01I'm tired.
12:02This only took one pot.
12:04Let me, let me eat the food.
12:06This chicken is super tender.
12:08We got that thin cutlet chicken parm effect
12:11kind of thing going on here.
12:12Make sure when you're taking your first bite,
12:14you get a little bit of that crispy bacon
12:16and some of that corn from the topping.
12:18I mean, what else could you possibly want
12:24from a one pot dinner?
12:25Seriously.
12:26This dish is a perfect example
12:28of how well corn and bacon play together.
12:30That corn's got a little bit of sweetness to it.
12:32The bacon's got the smokiness to it.
12:34And then the seasonings that we put on the chicken
12:36are like just hand in hand with those two flavors.
12:38Everybody's double dutching together on this plate.
12:41And I am in love with this.
12:42When I eat a meal that's this good,
12:44it makes me like hit a little dance.
12:46The only thing I want to dance to
12:48is that bop I gave y'all, Golden by Jill Scott.
12:50I'm telling you, it's the perfect pairing
12:52for this easy but really, really flavorful chicken dish.
12:55As amazing as this easy one pot chicken dish is,
12:59y'all, I'm gonna check the sink.
13:03There's only a couple of dishes in there.
13:04So no one ever talks about how long doing the dishes takes
13:07after cooking an easy recipe.
13:09But this should only take me about five minutes.
13:11I'm gonna go ahead and eat the rest of this.
13:12Then I'm gonna knock them dishes out.
13:15Enamel cast iron pans are a thousand times easier to clean
13:18and maintain than regular cast iron pans.
13:21These can take soap, they can take hot water.
13:24I wouldn't hit it with a hard scrub,
13:26but a light scrub should be okay.
13:28But the beauty of enamel pans
13:29is that they're pretty much nonstick.
13:31So you shouldn't have a whole bunch of stuff
13:32stuck to the bottom of the pan anyway.
13:34Y'all, this was truly an easy one pot meal.
13:37We got the food made and the dishes done and that's it.
13:40We can relax for the rest of the night.
13:41If you're looking for more easy one pot dishes
13:43just like this one, keep it right here at Delish.com.