Description
Creamy Harissa Corn Chicken is a bold one-pan skillet dinner featuring tender chicken, sweet corn, and a smoky harissa cream sauce finished with Parmesan and fresh herbs. The combination of spicy harissa, rich cream, and naturally sweet corn creates a comforting Mediterranean-inspired meal that’s perfect served over rice, pasta, or with crusty bread.
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons harissa paste
- 2 cups sweet corn kernels (fresh, frozen, or canned, drained)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped cilantro (optional)
- Crumbled feta cheese for garnish (optional)
Instructions
- Season the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5–6 minutes until golden brown. Remove from the skillet and set aside.
- Reduce the heat to medium and melt the butter.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the harissa paste and cook for 1 minute, stirring constantly.
- Mix in the corn and cook for 2–3 minutes until lightly caramelized.
- Pour in the chicken broth and simmer for 3 minutes.
- Stir in the heavy cream and Parmesan cheese until smooth and creamy.
- Return the chicken to the skillet and simmer for 5–7 minutes, or until the chicken reaches 165°F (74°C).
- Stir in the lemon juice and adjust seasoning to taste.
- Garnish with parsley, cilantro, and crumbled feta if desired. Serve hot.
Notes
- Adjust the amount of harissa depending on your preferred spice level.
- Fire-roasted corn adds an extra layer of smoky flavor.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Baby spinach can be stirred in during the last few minutes for extra greens.
- Serve with rice, couscous, or crusty bread to soak up the creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean Fusion