Skillet Chicken with Creamy Cheddar Pickle Sauce, Ranch Smashed Potatoes and Toasted Scallion Corn

Name: Skillet Chicken with Creamy Cheddar Pickle Sauce, Ranch Smashed Potatoes and Toasted Scallion Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: lb boneless skinless chicken breasts; tsp salt; tsp black pepper; tsp garlic powder; tsp smoked paprika; tbsp all-purpose flour; tbsp vegetable oil; lb baby potatoes; tbsp butter; count scallions; tsp dried dill; tsp onion powder; cups corn kernels; cup yellow onion; cup chicken broth; cup heavy cream; oz sharp cheddar cheese, shredded; cup dill pickles; tbsp pickle brine; tbsp fresh parsley

An original American-inspired dish featuring skillet-seared chicken breast, a creamy cheddar pickle sauce, buttery ranch-style smashed baby potatoes, and toasted corn with scallions. Comforting, savory, and perfect for a full dinner.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g / 1.5 lb g boneless skinless chicken breasts (4 pieces small or 2 large partidas por the mitad a lo largo)
8 g / 1 1/2 tsp g salt (divided)
3 g / 1 tsp g black pepper (divided)
4 g / 1 1/2 tsp g garlic powder (divided)
2 g / 1 tsp g smoked paprika
24 g / 3 tbsp g all-purpose flour (for enharinar lightly the chicken)
30 ml / 2 tbsp ml vegetable oil (divided)
700 g / 1 1/2 lb g baby potatoes
45 g / 3 tbsp g butter (divided)
50 g / 4 scallions g scallions (parte blanca and verde separadas, chopped)
2 g / 1 tsp g dried dill
2 g / 1 tsp g onion powder
300 g / 2 cups g corn kernels (fresh or congelado descongelado)
120 g / 1 cup g yellow onion (finely chopped)
240 ml / 1 cup ml chicken broth
180 ml / 3/4 cup ml heavy cream
120 g / 4 oz g sharp cheddar cheese, shredded
90 g / 1/2 cup g dill pickles (finely chopped)
30 ml / 2 tbsp ml pickle brine
8 g / 2 tbsp g fresh parsley (chopped)

Nutrition facts

per serving

720 kcal

Calories

46 g

Protein

43 g

Carbs

40 g

Fat

4 g

Fiber

39 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

GlutenDairy

Instructions

1
Preheat the oven to 220°C / 425°F. Place the baby potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 12 to 15 minutes, until fork-tender.
2
Meanwhile, pat the chicken breasts dry. Season them with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and the smoked paprika. Dust both sides with the all-purpose flour for a light coating.
3
Drain the potatoes and transfer them to a baking sheet. Gently smash each one with the bottom of a glass or a spatula. Drizzle with 1 tablespoon vegetable oil and add 2 tablespoons melted butter, the dried dill, onion powder, half of the green scallion tops, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 to 25 minutes at 220°C / 425°F, until golden and crisp around the edges.
4
Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Sear the chicken for 4 to 5 minutes per side, until deeply golden and it reaches an internal temperature of 74°C / 165°F. Transfer the chicken to a plate and keep warm.
5
In the same skillet, reduce to medium heat and add 1 tablespoon butter. Stir in the yellow onion and the white parts of the scallions. Cook for 3 to 4 minutes until softened. Add the remaining garlic powder and cook 30 seconds more.
6
Add the corn kernels to one side of the skillet and let them toast lightly for 2 to 3 minutes, stirring only occasionally. Mix with some of the onion and season with a pinch of salt and pepper. Transfer the toasted corn to a bowl and keep warm.
7
Pour the chicken broth into the skillet and scrape up the browned bits. Cook for 2 minutes. Add the heavy cream, shredded cheddar, chopped dill pickles, and pickle brine. Cook over medium-low heat, stirring, until the cheese melts and the sauce turns creamy, 2 to 3 minutes.
8
Return the chicken to the skillet and spoon the sauce over it. Cook 2 minutes more over low heat to bring the flavors together. Taste and adjust with the remaining salt and pepper if needed.
9
Toss the toasted corn with the remaining green scallion tops and the fresh parsley. Serve the chicken with plenty of cheddar pickle sauce, alongside the ranch smashed potatoes and toasted scallion corn.

Chef tips

For a smoother sauce, shred the cheddar finely and add it off the heat for 30 seconds before returning it to very low heat. If you want more tang, add 1 extra teaspoon of pickle brine at the end.

Substitutions

You can use boneless chicken thighs instead of breast, adjusting the time until they reach 74°C / 165°F. Sharp cheddar can be replaced with Monterey Jack or Colby, though the sauce will be milder. Fresh corn can be swapped for thawed frozen corn.

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
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
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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
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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