Ingredients

The following ingredients have 4 Servings
  • 6 boneless chicken thighs (skin-on or skinless is fine)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 3 cups corn kernels (fresh, frozen, or canned and drained)
  • Fresh parsley, chopped, for serving
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Place 1/4 cup flour and paprika in a shallow bowl. Season liberally with salt and pepper and stir to combine. Dredge each piece of chicken in flour mixture.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add chicken and cook until well-browned, 2-3 minutes per side, working in batches if needed. Remove to a plate and keep warm.
  • Wipe out skillet to remove any blackened bits. Add 2 tablespoons butter to skillet. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
  • Add flour and let cook briefly to get rid of raw flour taste, stirring constantly. Gradually add milk, again stirring constantly.
  • Cook until thickened, then stir in corn. Return chicken thighs to pan, cover, reduce heat to medium-low and cook until chicken has cooked through, 10-15 minutes.
  • Uncover, stir in heavy cream, Parmesan, and season to taste with salt and pepper. Garnish with fresh parsley and enjoy!