Skillet Chicken with Cheddar Herb Crust, Sweet Corn Cream Sauce, and Rustic Cauliflower Mash

Name: Skillet Chicken with Cheddar Herb Crust, Sweet Corn Cream Sauce, and Rustic Cauliflower Mash
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: about 1.5 lb boneless skinless chicken breasts; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp garlic powder; 1 tsp smoked paprika; 2 tbsp olive oil; 3.5 oz sharp cheddar cheese, shredded; 1 cup panko breadcrumbs; 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme, chopped; 3 tbsp unsalted butter; 1 cup yellow onion, diced; 2 cups sweet corn kernels; 2 tbsp all-purpose flour; 1 cup chicken broth; 3/4 cup heavy cream; 2 tsp Dijon mustard; 1.5 lb cauliflower florets; 2 tbsp chives, chopped; 1/4 cup whole milk

An original American-inspired recipe featuring skillet-seared chicken breasts finished with a crisp cheddar herb crust. It is served with a sweet corn cream sauce and a rustic cauliflower mash with butter and chives.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 approx. 680 g boneless skinless chicken breasts (dry with papel of cocina)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g garlic powder (divided)
2 g smoked paprika
30 ml olive oil (divided)
100 g sharp cheddar cheese, shredded
45 g panko breadcrumbs
8 g fresh parsley, chopped
2 g fresh thyme, chopped
45 g unsalted butter (divided)
150 g yellow onion, diced
300 g sweet corn kernels (fresh or congelados)
16 g all-purpose flour
240 ml chicken broth
180 ml heavy cream
10 g Dijon mustard
700 g cauliflower florets
8 g chives, chopped
60 ml whole milk (tibia)

Nutrition facts

per serving

615 kcal

Calories

48 g

Protein

21 g

Carbs

37 g

Fat

4 g

Fiber

17 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Season the chicken breasts on both sides with 5 g (1 tsp) salt, black pepper, 2 g (3/4 tsp) garlic powder, and smoked paprika.
2
In a bowl, combine the shredded cheddar, panko, parsley, thyme, and 15 ml (1 tbsp) olive oil. Set this crust mixture aside.
3
Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken for 3 to 4 minutes per side until nicely browned. Remove from the heat.
4
Press the cheddar-panko mixture onto the top of each chicken breast. Transfer the skillet to the oven and bake at 220 °C / 425 °F for 10 to 14 minutes, or until the chicken reaches an internal temperature of 74 °C / 165 °F. Transfer the chicken to a plate and keep warm.
5
While the chicken bakes, cook the cauliflower in boiling water with a pinch of salt for 12 to 15 minutes until very tender. Drain well.
6
Mash the hot cauliflower with 30 g (2 tbsp) butter, warm milk, 3 g (1/2 tsp) salt, the remaining garlic powder, and half of the chives. Mash until rustic and creamy. Cover to keep warm.
7
For the sauce, melt 15 g (1 tbsp) butter in another skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the corn and cook 3 minutes more.
8
Add the flour and cook for 1 minute, stirring. Gradually pour in the chicken broth, then add the heavy cream and Dijon mustard. Cook for 4 to 6 minutes, stirring, until the sauce thickens. Season with the remaining salt to taste.
9
Serve a bed of rustic cauliflower mash, top with the cheddar-crusted chicken, and finish with the sweet corn cream sauce. Sprinkle the remaining chives over the top.
10
If you want to reheat leftovers, warm them in a 175 °C / 350 °F oven for 8 to 10 minutes to better preserve the crust.

Chef tips

Pat the chicken dry before searing for better browning and crust adhesion. Drain the cauliflower very well so the mash does not become watery.

Substitutions

You can swap the cheddar for Monterey Jack or Colby. Fresh thyme can be replaced with 1/2 tsp dried thyme. For a lighter sauce, use half cream and half milk, though the sauce will be less rich.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon