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Skillet Chicken Breasts with Corn, Peppers, and Scallions

A quick weeknight dinner featuring sweet summer corn and skin-on, bone-in chicken breasts.
Servings 2 hungry people


  • 1/4 cup olive oil
  • 2 skin-on, bone-in chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 red onion, chopped
  • 6 scallions chopped, whites and greens separated
  • 1 red pepper, chopped
  • 1 Fresno chili or jalapeƱo, minced
  • 4 cloves garlic, sliced thinly
  • 4 ears fresh corn, shucked and cut straight off the cob
  • 2 Tbs cider vinegar
  • 1 large tomato, chopped Optional: only if you want it saucy!
  • 1 Tbs butter Optional: I didn't add it, but if you do it'll make the dinner even better.


  • Preheat the oven to 425.
  • Add the olive oil to a large metal skillet and heat on medium-high heat. Season the chicken breasts all over with lots of salt and pepper and then place, skin-side down, in the skillet. You should hear an immediate sizzle. Cook for several minutes until the skin is deep, dark golden brown. Flip over with tongs and then place the skillet in the oven.
  • Cook the chicken in the oven until a thermometer registers 160 - 165 when inserted into the breast. Takes about 20 - 30 minutes, depending on their size.
  • Carefully remove the skillet from the oven and remove the chicken to a plate to rest.
  • Place the pan back on medium-high heat and add the red onion, the white parts of the scallions, and the red pepper with a pinch of salt. Cook, working up the brown bits as you go, until softened.
  • Add the Fresno chili and the garlic and cook a minute more, until the garlic is fragrant.
  • Now add the corn, stir all around, and sprinkle with more salt. Cook until the corn is glossy, about 2 to 3 minutes. Add the cider vinegar, using it to work up any brown bits that remain at the bottom of the pan. If you're using the tomato, add it here too with another pinch of salt.
  • Cook the vegetables until most of the liquid is gone. If you're using the butter, now's the time to add it: it'll help thicken the sauce and make everything even more shiny. This is also the time to taste the corn. Adjust for salt and acid.
  • Sprinkle the green parts of the scallion over the corn, stir it in, then spoon on to plates and serve with the well-rested chicken breasts.