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Pan-Roasted Chicken

Pan-Roasted Chicken with Sweet Corn Cakes, Salsa, and Lime Yogurt

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Recipe Details

Story

Sweet corn is one of our favorite parts of summer. Here, we turn the bright yellow kernels into savory pancakes laced with scallions and Gruyère, which we fry until golden and drizzle with lime-infused Greek yogurt. They make the perfect side for Southwestern-spiced chicken breasts. A simple salsa of more corn, tomatoes, and scallions adds color to each plate.

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 870
  • Protein 60g
  • Total Carb 47g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    1/4 pint
    grape tomatoes
  • ear corn
    1
    ear corn
  • scallion
    1
    scallion
  • garlic
    1 clove
    garlic
  • boneless skin-on chicken breasts
    2
    boneless skin-on chicken breasts
  • Southwestern spice mix
    1 teaspoon
    Southwestern spice mix
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • flour
    1/4 cup
    flour
  • cornmeal
    1/3 cup
    cornmeal
  • baking powder
    1 teaspoon
    baking powder
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • lime
    1
    lime

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve grape tomatoes. Shuck corn, discarding husks and silk; slice off kernels, discarding cob. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Pat chicken very dry with paper towel and rub all over with Southwestern spice mix, ½ teaspoon salt, and pepper as desired.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.

  3. Make batter

    Make batter

    While chicken cooks, in a large bowl, whisk together 3 tablespoons Greek yogurt, 1 tablespoon olive oil, 1 egg, and 3 tablespoons warm water until smooth. Add flour, cornmeal, baking powder, ¾ teaspoon salt, and pepper as desired; whisk until fully combined. Reserve ¼ cup corn for Step 5; add remaining corn to bowl with batter, along with Gruyère, garlic, and scallion whites and light greens. Gently fold to combine.

  4. Fry sweet corn cakes

    Fry sweet corn cakes

    Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, pour ¼-cup circles of batter into pan, spacing apart. Fry, working in batches and adding oil in between as needed, until golden on bottom, 2-4 minutes. Flip sweet corn cakes and, using back of a spoon or spatula, gently flatten. Fry until cooked through, 2-4 minutes more. Transfer to a plate.

  5. Make salsa and lime yogurt

    Make salsa and lime yogurt

    While sweet corn cakes fry, if you have a zester and want to infuse your dish with even more flavor, zest up to ½ of lime, then halve. In a medium bowl, whisk together juice of ½ lime, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add grape tomatoes, reserved corn, and scallion dark greens; toss to coat. In a small bowl, stir together remaining yogurt and juice of remaining lime to combine.

  6. Plate chicken

    Plate chicken

    Cut rested chicken into ¼-inch slices, divide between serving plates, and top with salsa. Add sweet corn cakes to plates with chicken, dollop with lime yogurt, and garnish with lime zest, if using. Enjoy!

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