Easy Chicken & Corn Skillet Dinner
Dried Oregano
4-6
Chicken thighs
Salt
Pepper
Dried Oregano
4-6
Chicken thighs
Salt
Pepper
Garlic
1 Tablespoon
Olive Oil
Dried Basil
2 Tablespoons
Butter
2 Tablespoons
Honey
1 bag
Frozen Corn
2 oz
Cream Cheese
Heat oil in 12" cast iron skillet over medium heat.
1
Season skin side generously with salt, pepper, garlic, oregano & basil.
2
Place skin side down and season other side. Without moving them, cook uncovered for about 25 minutes
3
Skin should be a deep golden brown and not stick when ready to turn. Cook additional 20 min.
4
Meanwhile melt 2T butter in 10" cast iron skillet and add 2 T honey.
5
Stir butter and honey until all melted.
6
Stir in 1 bag of frozen corn. (Mine was a 14.4oz bag of white and gold) Cook for about 6-7 min.
7
Add 2oz cream cheese, 1/4 tsp salt & 1/4 tsp pepper. Cook 3-5 min, stirring occasionally.
8
Remove from heat and enjoy!
9