Are you ready to transform your weeknight dinner from ordinary to extraordinary? Imagine a dish that bursts with fresh, vibrant flavors - a perfect harmony of zesty lemon, aromatic parsley, and sweet summer corn that will transport you to a culinary paradise. This Lemon Parsley Chicken with Corn and Tomato Salad isn't just a meal; it's a flavor explosion that promises to become your new go-to recipe for impressing family and friends with minimal effort and maximum deliciousness!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 2 cups corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 lemon, 1/4 cup of fresh parsley, 2 cups of corn (fresh or frozen), 1 cup of cherry tomatoes, salt, pepper, and olive oil.
- Preheat your oven to 375°F (190°C). This will ensure the chicken cooks evenly and thoroughly.
- In a small bowl, combine the juice of the lemon, chopped parsley, salt, and pepper. This mixture will serve as a marinade for the chicken.
- Place the chicken breasts in a large mixing bowl or a zip-top bag. Pour the lemon-parsley mixture over the chicken, ensuring each piece is well-coated. Let it marinate for at least 10 minutes while you prepare the salad.
- If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, ensure it is thawed and drained. In a medium bowl, combine the corn and halved cherry tomatoes.
- Drizzle a little olive oil over the corn and tomato mixture, then season with salt and pepper to taste. Toss everything together until well mixed.
- Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the pan.
- Once the oil is hot, carefully add the marinated chicken breasts to the skillet. Sear the chicken for about 3-4 minutes on each side until golden brown.
- After searing, transfer the skillet to the preheated oven. Bake the chicken for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- While the chicken is baking, you can prepare the serving plates. Arrange the corn and tomato salad on each plate.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing. This will help retain its juices.
- Slice the chicken breasts and place them on top of the corn and tomato salad. Garnish with additional chopped parsley if desired.
- Serve warm and enjoy your Lemon Parsley Chicken with Corn and Tomato Salad!
Tips
- Marinating Magic: Don't rush the marinating process. Even 10 minutes can infuse your chicken with incredible flavor, but if you have time, letting it sit for up to 30 minutes will make it even more delicious.
- Temperature is Key: Use a meat thermometer to ensure your chicken reaches exactly 165°F (75°C). This guarantees juicy, perfectly cooked chicken every single time.
- Searing Secrets: Get your skillet really hot before adding chicken to achieve that beautiful golden-brown crust that locks in moisture and adds incredible flavor.
- Fresh is Best: While frozen corn works, fresh corn kernels will elevate this dish to restaurant-quality. If it's summer, definitely use fresh corn!
- Resting Rule: Always let your chicken rest for 3-5 minutes after cooking. This allows the juices to redistribute, ensuring each bite is tender and succulent.
- Garnish Game: A sprinkle of fresh parsley just before serving adds a pop of color and an extra burst of fresh herb flavor.
Nutrition Facts
Calories: 315kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 85mg
