Creole Chicken with Cornbread Stuffing
Recipe GLPR139d8c4e5ad386
Golden-seared chicken breasts seasoned with Creole spices are served alongside a savory cornbread stuffing loaded with fresh corn, sautéed onions, celery, and tangy pickled peppers. The chicken finishes cooking in the oven while the stuffing becomes crispy on top, and everything is brought together with a simple lemon-butter pan sauce.
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Ingredients
4 tablespoons unsalted butter
1 large red onion, chopped
2 stalks celery, chopped
3 cups fresh corn kernels (or frozen corn, thawed)
kosher salt
freshly ground black pepper
1 tablespoon chopped pickled hot peppers
4 cups cubed cornbread, preferably stale (about 1/2-inch cubes)
4 6 to 8 ounces each skinless, boneless chicken breasts
2 teaspoons Creole seasoning
1 tablespoon vegetable oil
½ lemon lemon juice (from about 1/2 lemon)
¼ cup fresh parsley, chopped
Directions
Preheat your oven to 450°F. In a large ovenproof nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped red onion, celery, and corn kernels. Season with 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly golden, about 5 to 7 minutes.
Stir in the chopped pickled hot peppers and 1/2 cup of water, bringing the mixture to a simmer. Add the cubed cornbread and stir gently to combine all ingredients. Cut the remaining 1 tablespoon of butter into small pieces and scatter over the top of the stuffing.
Transfer the cornbread skillet to the preheated oven and bake until the top is golden brown, 15 to 20 minutes.
While the stuffing bakes, heat a separate large ovenproof skillet over medium-high heat. Season each chicken breast on both sides with salt, pepper, and the Creole seasoning. Add the vegetable oil to the skillet and let it heat until it shimmers.
Place the seasoned chicken breasts in the hot oil and cook until the bottom side is well browned, 4 to 5 minutes. Carefully flip the chicken, then immediately transfer the skillet to the oven.
Bake the chicken in the oven until it reaches an internal temperature of 165°F, about 5 to 7 minutes.
Return the chicken skillet to the stovetop over medium heat. Add the remaining butter and the lemon juice, swirling the pan until the butter is melted and combined with the pan juices to create a light sauce. Remove from heat and transfer the chicken to a cutting board.
Divide the warm cornbread stuffing among four serving plates. Slice each chicken breast and arrange on top of or alongside the stuffing. Sprinkle the fresh parsley over the top and spoon the lemon-butter pan sauce over the chicken. Serve immediately.
