Prep time: 10 minutes
Total time: 40 minutes
Serves: 6

Ingredients:

  • 1 ½ lbs. boneless, skinless chicken breasts or thighs
  • 2 Tb. extra virgin olive oil
  • 1 Tbsp. fresh chopped thyme, add more for serving
  • Kosher salt and pepper
  • ¼ cup all-purpose flour
  • 4 slices thick cut bacon, chopped
  • 1 small yellow onion, chopped
  • 2 Tb. butter
  • 4 ears corn, kernels removed from the cob
  • 2 cloves garlic, minced or grated
  • 1 tsp. crushed red pepper flakes
  • ½ cup of water
  • ¾ cup dry white wine
  • ½ cup heavy cream, canned full-fat coconut milk or whole milk
  • ½ cup grated Parmesan or asiago cheese
  • Fresh basil

Directions:

  • 1

    Rub the chicken all over with 1 tablespoon of olive oil and thyme, then season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.

  • 2

    Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan and let it drain on paper towels.

  • 3

    Add the chicken to the pan and sear on both sides until golden, for about 5 minutes per side. Remove the chicken from the pan.

  • 4

    Add the remaining 1 tablespoon of olive oil. When the oil shimmers, add the onion and cook until fragrant, for about 5 minutes. Add the butter, corn, garlic and red pepper flakes. Cook for another 5 minutes or until the corn is golden.

  • 5

    Lower the heat to medium-low and pour in the wine and ½ cup of water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10 to 15 minutes until cooked through. Stir in the heavy cream and Parmesan, and cook for a few more minutes until warmed through.

  • 6

    Remove from heat and top with bacon. Serve the chicken topped with fresh thyme and basil. Plate and enjoy!