Chicken with Creamy Corn and Bacon
Ingredients
- 6 slices center cut bacon
- 1½ lb boneless, skinless chicken thighs
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 4 ears corn (see Note)
- 3 cloves garlic, minced
- 2 Tbsp chopped fresh thyme, divided
- ⅔ cup white wine
- ⅔ cup heavy cream
- 2 (8-oz) pouches microwavable quinoa
Instructions
- Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 1 Tbsp drippings in skillet. Crumble bacon.
- Sprinkle chicken with ½ tsp each salt and pepper. Cook chicken in drippings 5 to 8 minutes per side or until done.
- Meanwhile, cut corn kernels from cobs; discard cobs. Cook corn, garlic, and 1 Tbsp thyme in a large skillet coated with cooking spray over medium-high heat 5 minutes or until corn is browned.
- Reduce heat to medium; add wine, and cook 5 minutes or until slightly reduced.
- Stir in cream, and add chicken; cook until sauce is thoroughly heated and reduced slightly. Top with bacon and ½ Tbsp thyme.
- Cook quinoa according to package directions. Stir in ½ Tbsp thyme and ½ tsp each salt and pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
498
|
498
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 30 | 30 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 851 | 851 |
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