Street Corn Chicken Rice Bowl
A delightful twist on classic street corn flavors, this chicken rice bowl combines creamy sauce, tender chicken, and fresh basil for a comforting weeknight meal.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts Pounded to even thickness
- 1/2 cup milk For coating chicken
- 3/4 cup dried Italian breadcrumbs For coating chicken
- 3 Tablespoons butter For sautéing
- 2 cloves garlic, minced Adds flavor to the sauce
- 1/2 cup chicken broth Base for creamy sauce
- 1 cup heavy whipping cream Makes the sauce rich
- 1/2 cup freshly grated Parmesan cheese Melted into the sauce
- 1/4 cup chopped fresh basil Added at the end for freshness
- 1/4 teaspoon black pepper To taste
Instructions
Preparation
- Begin by preparing the chicken breasts, ensuring they are even in thickness.
- Dip the chicken into the milk, ensuring it’s well-coated.
- Gently roll the chicken in the dried Italian breadcrumbs to coat.
Cooking
- Heat the butter in a large skillet over medium heat.
- Add the breaded chicken to the skillet and let it sear until golden brown on both sides.
- Remove the chicken from the skillet and keep warm.
- In the same skillet, add minced garlic and sauté briefly.
- Pour in chicken broth and let it simmer for a minute.
- Add heavy whipping cream, stirring gently to combine.
- Stir in freshly grated Parmesan cheese and black pepper until smooth.
- Return the chicken to the skillet, coating it in the creamy sauce and simmer briefly.
- Stir in chopped fresh basil before serving.
Notes
Serve with a simple side salad or roasted vegetables. The flavors develop nicely if left to sit overnight.